As the weather turns cold, I like to add hearty breakfasts to my menu. Traditional polenta takes at least 30 minutes of cooking in a copper pot over low heat with continual stirring. Fortunately, an imported instant (precooked) polenta with a silkier texture has become available nationwide. Perfect for a Seriously Simple cook.

You’ll find this dish an unusual breakfast idea but a welcome change from the standard oatmeal or cream of wheat. This is particularly satisfying to get the day started on a cold rainy/snowy day. Here, the topping of rich mascarpone cheese and sweet maple syrup complement the Parmesan cheese flavored polenta. If you like, you can add toasted almonds or pecans or a few chopped dates on top. And serve this with crisp bacon or sausages for a hearty start to your day.

Polenta Porridge with Mascarpone and Maple Syrup

Serves 4

3 cups milk

1/2 cup freshly grated Parmesan cheese

3/4 cup instant polenta

For the topping:

1/4 cup mascarpone cheese

1/4 cup maple syrup

1. Bring the milk to a boil in a medium saucepan on medium-high heat. When the liquid is boiling add the polenta and stir continually with a wooden spoon for about 3 minutes or until the mixture is slightly thickened.

2. Reduce the heat to medium-low so the mixture will not thicken before the polenta is cooked through. Add the Parmesan cheese and blend well.

3. Spoon into cereal bowls and top with mascarpone and maple syrup. Serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.