Cinnamon Maple Polenta Breakfast with Sauteed Apple

Name: Cinnamon Maple Polenta Breakfast with Sauteed Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 1 cup polenta; 2 tablespoons unsalted butter; 1/4 cup brown sugar; 2 tablespoons maple syrup; 1 teaspoon cinnamon; Pinch of kosher or sea salt; 1/4 cup unsalted butter; 2 medium tart apples, peeled, cored and chopped; 1/4 cup water; 1/4 cup brown sugar; 1 teaspoon ground cinnamon

Servings: persons

4 cups water
1 cup polenta
2 tablespoons unsalted butter
1/4 cup brown sugar
2 tablespoons maple syrup
1 teaspoon cinnamon
Pinch of kosher or sea salt
1/4 cup unsalted butter
2 medium tart apples, peeled, cored and chopped
1/4 cup water
1/4 cup brown sugar
1 teaspoon ground cinnamon

1
In a large pot, bring the water to a boil.
2
While whisking, gradually pour the polenta into the water.
3
Reduce the heat to low and continue whisking for an additional minute.
4
Continue cooking for about 30 minutes, stirring every 5-10 minutes, making sure to scrape the bottom of the pot.
5
Remove the polenta from the heat when it is tender and creamy and has reached your desired thickness.
6
While the polenta cooks, make the apple topping.
7
Melt the butter in a skillet over medium heat.
8
Stir in the apple pieces and cook for 2 minutes or until soft.
9
Stir in the water, brown sugar, and cinnamon.
10
Cook for an additional 2 minutes or until the liquid thickens.
11
After the polenta has reached the desired texture, stir the butter, brown sugar, maple syrup, cinnamon and salt into the polenta, stirring until the butter is melted and everything is well combined.
12
Divide the polenta between serving bowls and top with sauteed apples.

303

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups water, 1 cup polenta, 2 tablespoons unsalted butter, 1/4 cup brown sugar, and more.

Yes, Cinnamon Maple Polenta Breakfast with Sauteed Apples falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cinnamon Maple Polenta Breakfast with Sauteed Apples

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions