Creamy Breakfast Polenta

It’s Valentine’s Day! So, what better way to celebrate than with this romantic recipe by Big Burrito chef Bill Fuller?

Creamy Breakfast Polenta


  • 6 cups half and half
  • 1 cup stone-ground polenta
  • 4 Tbs. unsalted butter
  • 1/2 cup maple sugar
  • 2 Tsp. ground cinnamon
  • dried fruit


1. Heat the half and half in a medium pot to boiling.

2. Add the polenta in a stream, whisking constantly until all the polenta is incorporated.

3. Turn the heat to very low and cook until all of the polenta is tender — with stone-ground polenta, the size of the grain will vary, and larger pieces will take longer to cook than small ones. The cooking time should be 45-60 minutes; stir frequently endlessly with a wooden spoon.

4. Stir in butter, sugar and cinnamon. Top with syrup and fruit.

  • PTL Links: Feb. 14, 2014 « CBS Pittsburgh

    […] Bill Fuller’s Creamy Breakfast Polenta […]

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