Polenta Breakfast Bake

I have probably only eaten polenta (or cornmeal, whatever you want to call it) twice, but over the past few weeks I’ve been experimenting with it more thanks to some feedback I got from one of my amazing followers on Instagram (@thatlofolife if you don’t already follow me). And I am beginning to discover just how versatile it is! It’s naturally gluten free and can be easily adapted into sweet and savoury dishes, used as a substitute for bread crumbs, oats or other grains, and can taste delicious if you make it right! This stuff ain’t just for polenta fries people!

I thought I would start off by seeing how I could incorporate polenta into breakfast dishes, since it’s my favourite meal of the day but I really only ever eat oats. My foray into sweet polenta porridge was a resounding success and you can find that recipe on my Instagram, so I decided I would tackle a savoury breakfast dish next.

This polenta breakfast bake ticks so many boxes for me. It is meal-prep friendly and I’ve made it and stored it in the fridge for 4 days no problem. It is amazingly filling and provides you with a balanced meal of carbs, fats and protein (13g per serving!), plus it’s delicious. Eggs, spinach, tomato and parmesan is the perfect breakfast combination and I am absolutely loving these flavours in this breakfast bake.

Polenta Breakfast Bake

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 1 cup polenta (cornmeal)
  • 1 cup almond milk
  • 2 eggs
  • 4 cups baby spinach
  • 20 cherry tomatoes
  • 100 grams grated parmesan
  • 2 tsp pepper
  • 1 tsp salt
  • 2 tsp smoked paprika
  • 2 tsp mixed Italian herbs


  1. Preheat the oven to 180 degrees Celsius fan forced.

  2. In a large microwave bowl, steam the spinach by adding a splash of water and microwaving it for around 1 minute. When it is done, drain all liquid from the bowl and add the spinach back in.

  3. Add the polenta, milk, eggs, tomatoes, and spices to the bowl and stir to combine.

  4. Pour the mixture into a greased oven-safe skillet or a baking dish. Top it with the grated parmesan.

  5. Bake in the oven for around 20 minutes or until the polenta is cooked through and the cheese on top is golden brown.

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