Creamy Parmesan Polenta

Savory breakfasts aren't really a thing here in Italy.  They prefer an espresso and Nutella filled pastry.  No matter how hard I try to adjust, my little American heart still craves a savory breakfast.  So, when I’m alone I will whip up some of this  parmesan polenta (which here is typically served under hearty stews for supper) and add some eggs and whatever else I have laying around to the top.  A favorite for me is a soft boiled egg, crushed red peppers, EVOO and then a sprinkle of crushed kale chips to top it off. Pure breakfast bliss!


  • Polenta
  • Broth or Water and a  bouillon cube
  • Parmesan cheese (parmigiano-reggiano)
  • EVOO

***Polenta is made with a 4 (water) to 1 (polenta) ratio so mix up as much as you want!


  1. Bring water or broth to a boil (sometimes I use water and a portion of a bouillon cube, depending on what I have at the house) in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
  2. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
  3. Turn off heat and gently stir in a healthy glug of EVOO into polenta until well combined; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl.
  4. Top with whatever you want to garnish!  


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