Dinner

Breakfast Polenta Squares with Spinach & Bacon Recipe

ByElena Hart October 14, 2025October 14, 2025

Introduction

Start your morning with these savory Breakfast Polenta Squares featuring crispy bacon, tender spinach, and a touch of Parmesan. This easy-to-make casserole is comforting, flavorful, and perfect for feeding a crowd or prepping ahead for busy mornings.

A single square piece of baked, golden-brown casserole sits centered on a white plate with ridged edges, showing a crumbly top layer mixed with green herb bits and browned spots. The casserole has two visible layers: a slightly textured top crust with a light golden orange color and a inside layer with a pale yellow, soft, and moist texture mixed with green herbs and bits of what looks like bacon. A gold fork rests on the right side of the plate, angled toward the casserole. Behind the plate, a green baking dish with a white inside holds several more square pieces of the casserole. To the left, a clear glass filled with orange juice is placed on a wooden table, and to the right, a beige cloth napkin with yellow edging is partially visible. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 slices bacon
1 small onion, chopped

2 cups fresh spinach
4 large eggs

2 cups milk
1 cup cornmeal

2/3 cup Parmesan cheese, divided
1 teaspoon salt
Freshly ground black pepper, to taste

4 cups boiling water
Lightly grease for pan

Instructions

Step 1: Preheat the oven to 350°F and lightly grease a 9 x 13-inch baking dish.

Step 2: Cook the bacon in a deep skillet over medium heat until crispy around the edges, about 8 to 10 minutes. Add the chopped onion and cook 3 to 4 minutes until softened. Stir in the spinach and cook just until wilted, about 30 seconds. Remove from heat.
Step 3: In a large bowl, beat the eggs and whisk in the milk. Add the cornmeal and 1/3 cup Parmesan cheese, whisking to combine.
Step 4: Fold the cooked bacon, onion, and spinach mixture into the cornmeal batter along with the salt and plenty of black pepper. Pour the mixture into the prepared baking dish.

Step 5: (Optional) Cover and refrigerate overnight if making ahead.
Step 6: When ready to bake, pour the boiling water into the baking dish and whisk thoroughly to combine.
Step 7: Bake uncovered for 50 to 60 minutes. After 20 minutes, whisk the polenta mixture in the dish—moving the edges toward the center and the center outward—to ensure even baking.

Step 8: Continue baking until the polenta is firm, golden brown on top, and a knife inserted comes out clean.
Step 9: Remove from oven and immediately sprinkle the remaining 1/3 cup Parmesan cheese over the hot polenta.
Step 10: Serve warm, cold, or reheated to enjoy. The polenta will be soft when hot and will firm up as it cools.

Tips & Variations

For a vegetarian version, omit the bacon and substitute with sautéed mushrooms or roasted red peppers.
Use kale instead of spinach for a heartier green.
Feel free to swap Parmesan with Pecorino Romano or a sharp cheddar for a different cheese flavor.

Make ahead and refrigerate overnight to save time in the morning.

Storage

Store leftover polenta squares in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or oven until warmed through. They can also be enjoyed cold or at room temperature.

How to Serve

A square piece of baked casserole sits on a white plate with ridged edges, showing three clear layers: a golden-brown crispy top layer with melted cheese, a thick middle layer with yellow and green bits indicating vegetables or herbs, and a bottom layer that is denser and pale yellow with small red and green pieces mixed throughout. Next to the casserole, a shiny gold fork lies on the plate. The background has a white marbled texture and a green casserole dish is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick-cooking cornmeal instead of regular cornmeal?

Regular cornmeal works best for texture in this recipe, but you can use quick-cooking cornmeal if needed. Just watch the baking time closely, as it may cook a bit faster.