Name: Italian Breakfast Polenta with Cheese and Herbs Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup polenta (coarse cornmeal or instant); 4 cups water (or 2 cups water + 2 cups whole milk for extra creaminess); 1 teaspoon salt (adjust to taste); 2 tablespoons unsalted butter; ¾ cup freshly grated Parmesan cheese; ½ cup freshly grated Pecorino Romano cheese; 2 tablespoons chopped fresh thyme leaves; 1 tablespoon chopped fresh rosemary; 2 tablespoons chopped fresh parsley; Freshly ground black pepper, to taste; Optional: extra-virgin olive oil for drizzling

Start your day with this velvety Italian breakfast polenta simmered to creamy perfection, enriched with nutty Parmesan and Pecorino cheeses, then infused with fragrant fresh herbs like thyme, rosemary, and parsley. It’s a warm, satisfying bowl that feels indulgent yet simple—perfect for slow mornings or weekend brunches.

Why You’ll Love This recipe

You’ll adore this recipe because it transforms humble cornmeal into something truly special: ultra-creamy, deeply flavorful, and endlessly comforting. The combination of sharp, salty cheeses melts seamlessly into the polenta, creating that irresistible gooey texture, while fresh herbs add brightness and aroma that cuts through the richness without overpowering it.

Unlike typical sweet breakfasts, this savory version feels nourishing and elegant—it’s gluten-free, naturally hearty, and ready in under 30 minutes with minimal hands-on effort. It’s versatile enough for solo cozy mornings or impressing guests at brunch, and the leftovers reheat beautifully. Once you try it, you’ll wonder why polenta isn’t a breakfast staple in every home—it’s cozy, customizable, and just plain delicious.

Yield: Serves 4

Italian Breakfast Polenta with Cheese and Herbs Recipe

Creamy Italian polenta loaded with Parmesan, Pecorino, and fresh herbs—cozy, cheesy breakfast bliss in a bowl.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

1 cup polenta (coarse cornmeal or instant)
4 cups water (or 2 cups water + 2 cups whole milk for extra creaminess)
1 teaspoon salt (adjust to taste)
2 tablespoons unsalted butter
¾ cup freshly grated Parmesan cheese
½ cup freshly grated Pecorino Romano cheese
2 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh parsley
Freshly ground black pepper, to taste
Optional: extra-virgin olive oil for drizzling

Instructions

Grab a medium to large heavy pot (this prevents sticking and burns), pour in the 4 cups of water (or water-milk combo), and stir in the teaspoon of salt. Set it over medium-high heat and bring it to a gentle boil—watch for bubbles around the edges.
Once boiling, reduce the heat to low-medium so it simmers steadily without wild splatters. Slowly sprinkle in the polenta while whisking constantly like your life depends on it—this is the secret to lump-free creaminess!
Keep whisking for the first 2-3 minutes until the mixture thickens slightly and starts to bubble gently. It’ll look a bit loose at first—don’t worry, it’ll come together beautifully.
Lower the heat to the gentlest simmer, partially cover the pot (leave a small gap for steam), and let it cook, stirring every 3-4 minutes with a wooden spoon to prevent sticking. For traditional polenta, this takes about 20-25 minutes; instant polenta is ready in 5-10 minutes.
As it thickens to a porridge-like consistency (it should slowly drop off the spoon but not run), taste a small spoonful—it should be tender and creamy, no gritty bits.
Remove the pot from heat. Drop in the 2 tablespoons of butter and stir until it melts completely, making everything glossy and luxurious.
Now the fun part: fold in the grated Parmesan and Pecorino cheeses a handful at a time, stirring vigorously until they melt into a dreamy, stretchy goodness.
Toss in the chopped fresh thyme, rosemary, and parsley—stir gently so the herbs release their wonderful aroma without wilting too much. Season with plenty of freshly ground black pepper for that perfect kick.
Give it one final taste—add a pinch more salt or pepper if needed. If it’s too thick, splash in a little warm milk or water and stir to loosen it up. Let it rest off heat for 3-5 minutes to set up nicely.
Ladle into warm bowls, drizzle with a little extra-virgin olive oil if you like, and serve immediately while it’s hot and comforting. Top with a poached egg or extra herbs for extra wow factor—enjoy every cozy spoonful!

Notes

Freshly grated cheese melts far better than pre-shredded—worth the extra minute!
For creamier results, use more milk in the liquid ratio.
This dish is naturally gluten-free—double-check your polenta label.
Herbs are key for brightness; don’t skip them!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 445Total Fat 31gSaturated Fat 18gUnsaturated Fat 13gCholesterol 95mgSodium 2049mgCarbohydrates 18gFiber 3gSugar 0gProtein 25g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use a heavy-bottomed pot or Dutch oven to prevent scorching and ensure even cooking.
Whisk constantly when adding polenta to avoid lumps—add it in a slow, steady stream.
For extra creaminess, stir in a splash of milk or cream at the end.
Grate your own cheese fresh; pre-grated versions don’t melt as smoothly.
Taste and season gradually—cheeses add saltiness, so go easy on added salt.
If using non-instant polenta, simmer longer and stir more frequently.
Keep heat low-medium to avoid splatters; cover partially if needed.
For a restaurant touch, finish with a drizzle of good extra-virgin olive oil and cracked black pepper.

Ingredients Notes

Polenta (coarse cornmeal or instant polenta) forms the creamy base—opt for medium or coarse grind for authentic texture; instant works for quicker prep but traditional yields better flavor. Use whole milk or a milk-water mix for richness; broth can replace water for deeper savoriness.

Parmesan (Parmigiano-Reggiano) brings nutty umami—always buy in blocks and grate fresh. Pecorino Romano adds sharp, salty punch; together they create balanced cheesiness. Fresh herbs (thyme, rosemary, parsley) provide essential aroma—thyme and rosemary for earthiness, parsley for freshness; dried can substitute but use 1/3 the amount.

Butter adds silkiness and shine. Salt enhances everything, and black pepper adds gentle heat. A touch of garlic (optional) boosts Italian authenticity.

Variations and Substitutions

Make it richer by topping with a fried or poached egg for protein-packed luxury. Stir in sautéed mushrooms, spinach, or cherry tomatoes for veggie boost. Swap Parmesan for Gorgonzola or Fontina for bolder flavor.

Use vegetable broth for vegetarian version, or plant-based milk and vegan cheese for dairy-free. Add red pepper flakes for spice, or lemon zest for brightness. For a heartier meal, mix in crumbled sausage or pancetta.

If no fresh herbs, try dried Italian seasoning blend. Grill or pan-fry cooled leftovers into crispy cakes for a different texture. Sweet variation: skip herbs/cheese, add honey and fruit instead.

Storage Options

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on stovetop with a splash of milk or water, stirring until creamy again. It thickens when cold, so add liquid as needed. Freeze portions in freezer-safe containers for up to 2 months—thaw overnight in fridge before reheating. Avoid microwaving large batches to prevent uneven texture.