Polenta Breakfast Casserole

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Start your day with a bang with this delicious polenta breakfast casserole! It's packed with protein and tons of flavor. It is sure to give you the boost you need to conquer your day. This casserole is made with hearty polenta, eggs, chicken, and cheese. It's perfect for a filling breakfast or brunch and will leave you feeling satisfied all morning long. The best part is that it's so easy to make!

white baking dish of polenta breakfast casserole with spoon in side of baking dish

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Polenta Breakfast Casserole
Ingredients
Kitchen Tools Needed
How to Make a Polenta Breakfast Casserole
Frequently Asked Questions
More Breakfast Casseroles
Polenta Breakfast Casserole

Polenta Breakfast Casserole

This polenta breakfast casserole is the perfect way to start your day. I love that it is super versatile and would just as easily work for brunch, lunch, or dinner. It has eggs, but also has delicious bits of chicken and polenta for a filling dish that is going to be a family favorite soon!

This is packed with flavor and nutrients to give you the energy you need to power through your day. It’s also super easy to make, so you can enjoy a hot and hearty breakfast without spending hours in the kitchen.

And because it’s made with simple ingredients that you probably already have in your pantry, it’s a great way to use up leftovers and save money on groceries.

If you want an easy portion-controlled choice for breakfast, you can also make this egg muffin dish. Super easy, perfect for customizing, and tasty.

white baking dish of polenta breakfast casserole with chicken sitting on cutting board

Ingredients

10 ounces boneless skinless chicken thighs, cut into small pieces (300g)
1 medium white onion, chopped
3 garlic cloves, minced
1 red chili pepper, sliced
¼ cup sun-dried tomatoes, chopped (13.5g)
1 ½ teaspoons dried thyme (1.25g)
1 ½ cup polenta (240g)
1 cup heavy cream (250ml)
3 cups mushroom broth (750ml)
4 large eggs
1 cup shredded cheddar cheese (170g)
½ cup Parmesan cheese (45g)

white ramekins of polenta, cheese, and chicken on top of cutting board

Kitchen Tools Needed

chicken and polenta breakfast casserole in oval white baking dish

How to Make a Polenta Breakfast Casserole

Video Recipe:

Start by preparing your baking dish with non-stick spray or greasing it with butter. I used a 10" oval baking dish, but you can use a 9"x13" baking pan if you prefer. Once greased, set this aside.

Now, you will add the olive oil to a large skillet over medium heat. Add in the onions and cook, stirring this regularly, for around 5 minutes, or until the onions are just getting translucent.

Now, you will add the minced garlic, chili pepper, dried thyme, and sun-dried tomatoes. Stir this together, and continue cooking for another 5 minutes.

onions and sun dried tomatoes in black skillet

Add the chopped boneless skinless chicken thighs or chicken breasts, and cook this for another 10 minutes. Stir the chicken regularly so they cook evenly and are nicely browned. Once cooked through, add salt and pepper and stir again.

Now, you will cook the polenta. You can use ready-made or instant polenta, but this adds extra flavor, so I find cooking from scratch is best. In a medium or large stockpot, stir together the mushroom broth and heavy cream then bring them to a simmer. Once it is simmering, whisk in the polenta and cook for 10 minutes. Make sure to whisk this constantly to keep a creamy texture and prevent it from burning.

Then, stir in the cheddar and Parmesan and then taste. Add in salt and pepper as desired.

whisk in saucepan of polenta with cheese

Then, into the polenta, whisk the eggs until combined. And, add in the chicken and veggies. Stir to combine well.

Then, pour the polenta mixture into the prepared baking dishes. Bake for 35 minutes until set and browned on top.

Serve hot with your favorite fruit or yogurt on the side.

slice of polenta breakfast casserole on white plate by cherry tomatoes

Frequently Asked Questions

What is Polenta?

Polenta is a type of cornmeal that is popular in Italian cuisine. It can be cooked in water or broth to make a porridge-like dish, or it can be fried or baked.

When cooked, polenta has a creamy texture and a slightly sweet flavor. It’s often used as a base for savory dishes, like this breakfast casserole. In this recipe, it is cooked in a mixture of mushroom broth and heavy cream to give it an earthy and rich flavor.

What Can I Use Instead of a Chili Pepper In This

I love the heat the chili pepper gives this recipe but sometimes it can be hard to find or you may prefer something not quite so spicy.

You can use any type of pepper in its place or substitute it with a bit of chili powder or cayenne powder instead. I like to use jalapeño or Serrano because they have a similar flavor profile to the chili pepper. If you do not want the heat in this casserole, you can also use sweet bell peppers for texture and flavor.

What Proteins Go in Polenta Breakfast Casserole?

I like to use chicken in this recipe because it’s a lean protein that is affordable and pairs well with the texture of polenta. You could also use turkey, ham, bacon or sausage. If you want a vegetarian option, you could add extra veggies or tofu. There are also plant based versions of chicken or sausage that you can use in this recipe. I prefer the Beyond Sausage or Gardein "meat" crumbles.

How Long is Polenta Breakfast Casserole Good For?

This casserole will last in the fridge for 3 to 4 days. It is great as a make ahead breakfast that you can easily eat all week long. I like to reheat it in the microwave for a breakfast that is ready in seconds.

Can You Freeze Polenta Egg Breakfast Casserole?

Yes, you can freeze this polenta egg breakfast casserole. You can also freeze it for up to 2 months. When you’re ready to eat it, thaw it overnight in the fridge and then reheat it in the microwave or oven.

gold spoon beside baking dish of polenta casserole

More Breakfast Casseroles

This is just one of our many tasty options for breakfast. If you want more variety on your menu, then you'll love the ideas below. Whether you want sweet or savory at breakfast, this list has something for you. Make sure you bookmark these, print out the recipes, or pin them to Pinterest to make soon. You can even save the video on YouTube to watch later!

Yield: 8

Polenta Breakfast Casserole

The polenta breakfast casserole with chicken thighs and peppers is a delicious addition to your holiday breakfast menu!

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

10 ounces boneless skinless chicken thighs, cut into small pieces (300g)
1 medium white onion, chopped
3 garlic cloves, minced
1 red chili pepper, sliced
¼ cup sun-dried tomatoes, chopped (13.5g)
1 ½ teaspoons dried thyme (1.25g)
1 ½ cup polenta (240g)
1 cup heavy cream (250ml)
3 cups mushroom broth (750ml)
4 large eggs
1 cup shredded cheddar cheese (170g)
½ cup Parmesan cheese (45g)

Instructions

Preheat the oven to 410°F/210°C and spray a 10" or larger baking dish with non-stick spray then set it aside.
In a large skillet, add the olive oil over medium heat. Add in the onions and cook, stirring regularly, for 5 minutes, or until translucent.
Then, add the garlic, chili pepper, thyme, and sun-dried tomatoes. Stir well, and cook for another 5 minutes.
Add the chopped chicken into the skillet with the vegetables and cook for another 10 minutes, until it is cooked through. Then add salt and black pepper and stir again.
Now, in a medium stockpot, combine the mushroom broth and heavy cream, and bring to a simmer. Whisk in the polenta, and cook for 10 minutes, whisking it constantly.
Once it has thickened nicely, add in the cheeses and taste. Add salt and pepper to taste if desired.
Now, whisk the eggs into the polenta, and stir in the chicken.
Pour into the prepared baking dish and bake for 35 minutes.