This was a unique, fall, hot breakfast treat. It tasted a lot like the filling of a pumpkin pie but with a heartier, more-filling consistency. I did find an additional drizzle of maple syrup at the end to be an absolute necessity. The polenta alone is flavorful and delicious, but it needed just a little more sweetness to bring out the best pumpkin pie-like experience. Bottom Line: Loved it and I'll make it again. Perfect for Autumn. (This recipe was developed, tested and photographed in October 2012. Updated in September 2016.)





How to Make Pumpkin Pie Breakfast Polenta

In a medium sauce pan over medium heat, bring the milk and salt to a gentle boil. Slowly whisk in the polenta. Reduce heat to low and cook for 5 to 6 minutes - stirring often. Cover between stirs as the polenta has a tendency to bubble and burst (like a delicious volcano) as it thickens.

Stir in the brown sugar, pumpkin puree, maple syrup, vanilla, cinnamon and raisins (if desired). Once fully mixed, turn of the heat, cover the pan and allow the hot cereal to set for 5 minutes.

To serve, divide polenta among 4 bowls. Top each serving with chopped pecans and a drizzle of maple syrup. Add a small dollop of whipped cream if desired.


The delicious taste of pumpkin pie in a creamy hot cereal. If you think polenta is only for dinner, think again. Polenta is basically a fancy name for grits - a little finer in texture, but basically the same.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 3 votes.

From TramJal

Rating (out of 5):

I loved this recipe. I skipped the toppings but prepared everything else as listed. Very Good! I will make this again.

Comment submitted: 1/14/2015 (#19210)



From GustyWinds

Rating (out of 5):

This turned out great! Only comment is that the recipe doesn't say when to add the brown sugar. I almost forgot it. The whipped cream really makes this dish great. Thanks!

Comment submitted: 10/31/2012 (#14802)



From Indy900 (Team Breakfast Member)

Rating (out of 5):

Hi! I used regular old cornmeal and it turned out great. I'm not really sure about the difference between cornmeal, polenta and grits, but it was really good with corn meal - took about 7 minutes to get smooth and fully cooked. The flavoring were just right. Tasted a lot like pumpkin pie. I skipped the raisins and whipped cream - doesn't really need them.

Comment submitted: 10/24/2012 (#14732)

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