004 / 100 · Slow Morning Comforts

Savory Cheddar Breakfast Polenta

4 breakfast bowls Active 15 min Total 35 min

Polenta makes a welcoming savory breakfast when porridge is not what you want. Here, cheddar melts through the cornmeal and a few chives keep the flavor lively. There are no eggs to coordinate and no complicated toppings to prepare: the useful work is simply a few minutes of stirring while the grains soften. Serve it loose enough to settle into a bowl, with a little cheese on the surface. It thickens as it stands, so bring everyone to the table before the final stir.

Jump to the ingredients

Creamy cheddar polenta with chives and a soft spoon trail in a teal bowl.

Choose the cornmeal by its cooking time

Use regular medium-ground polenta, not an instant product, for the timing here. Packages vary, so check a small taste after about twenty-five minutes and continue if the grains still feel gritty. A longer-cooking brand may need an extra splash of hot water. Whisking the dry cornmeal into simmering water in a slow rain helps keep lumps from forming. Once the mixture thickens, a wooden spoon reaches the corners of the pan more comfortably than a whisk.

Melt the cheese off the heat

Cheddar brings salt and richness, so there is only a modest amount of added salt. Turn off the burner before stirring it in; hard boiling can make a cheese-enriched mixture greasy. A medium cheddar gives a rounded dairy flavor without dominating the sweet corn. The chives belong at the end, where their color stays bright. If breakfast runs late, loosen the pot with hot water, one tablespoon at a time, rather than serving a solid mound.

Ingredients

  • 4 cups (960 ml) water, plus hot water as needed
  • 3/4 teaspoon fine salt
  • 1 cup (160 g) medium-ground polenta, not instant
  • 1 cup (240 ml) milk
  • 1 tablespoon unsalted butter
  • 1 cup (115 g) shredded medium cheddar, divided
  • 2 tablespoons finely snipped fresh chives

Set out

Heavy 3-quart saucepan, Whisk, Wooden spoon, Cheese grater

Allergens

Milk. Check ingredient labels and substitutions.

Make it

  1. Bring the 4 cups water and salt to a simmer in a heavy 3-quart saucepan.
  2. Whisk constantly while adding the polenta in a slow, steady stream. Reduce the heat to low.
  3. Cook uncovered for 20 minutes, stirring frequently and scraping the bottom and corners. Keep the heat low enough to avoid large, spattering bubbles.
  4. Stir in the milk gradually. Cook for another 5–10 minutes, until the grains are tender, stirring often. Add hot water by the tablespoon if the mixture becomes stiff before the grains soften.
  5. Take the pan off the heat and stir in the butter and 3/4 cup cheddar until melted. The finished polenta should be creamy and spoonable.
  6. Divide among 4 warmed bowls. Scatter with the remaining 1/4 cup cheddar and all the chives, and serve immediately.

A useful detail

For a smooth reheat, whisk in liquid gradually; cold leftover polenta naturally firms into a sliceable block.

Make it your own

  • Use fontina instead of cheddar for a milder, stretchy finish.
  • Stir in 1/2 cup thawed, well-drained sweet corn during the last 5 minutes.

Keep it well

Divide leftovers into shallow containers and refrigerate within 2 hours at 40°F/4°C or below for up to 4 days. Reheat with extra water or milk, stirring until the mixture reaches 165°F/74°C.