Creamy Polenta with Prosciutto and Feta (Gluten-Free)

An easy gluten-free breakfast recipe: creamy polenta with prosciutto and feta cheese, served with a fresh side salad. Ready in 20 minutes.

I hadn't had polenta since I was a kid. It was a staple growing up, comforting and always on the table, but somewhere along the way, it disappeared from my kitchen.

A while back, I decided to go gluten-free. Not because of an allergy, but because I simply feel better without wheat. More energy, less bloating. That meant rediscovering naturally gluten-free favorites, and polenta was one of them. Paired with prosciutto, feta, and a fresh side salad, this easy gluten-free polenta breakfast instantly became one of my go-to gluten-free breakfast ideas.

If you enjoyed this, you might also like my Spinach and Feta Corn Muffins, and my Gluten-Free Egg White Wraps.

Why You'll Love This Gluten-Free Polenta Recipe

• Naturally gluten-free, no substitutions needed
• Creamy, savory, and genuinely filling, especially with prosciutto and cheese
• Comes together in about 20 minutes
• Brings back all my childhood memories. I'll admit, I didn't always appreciate polenta as a kid, but now as an adult I truly value how simple and nourishing it is.

Ingredients You'll Need for This Polenta Breakfast Recipe

• Polenta: naturally gluten-free and creamy when cooked slowly
• Sour cream: stirred in for richness and a creamy texture
• Prosciutto: adding protein and a savory, salty contrast
• White cheese (feta or similar): polenta with feta cheese is a classic pairing
• Lettuce, tomatoes, radishes: fresh, crunchy salad base
• Lemon: brightens the salad
• Flaxseed oil or olive oil: nutrient-rich drizzle for the salad
• Salt and pepper to taste

How to Make This Creamy Polenta

Step 2

As it starts to boil, stir in the sour cream and mix well, whisking to avoid lumps.

Step 3

Cook, stirring occasionally, until thick and creamy.

Step 4

Transfer to a plate and top with prosciutto and white cheese. Toss the lettuce, tomatoes, and radishes with salt, pepper, lemon, and flaxseed oil. Serve the salad alongside the warm polenta.

Storing and Reheating

This one's really best enjoyed fresh and warm. The texture is what makes it special, so I don't recommend freezing it. That said, if you have leftovers:

• Refrigerate: Store in an airtight container for up to 2 days.
• Reheat: Warm gently on the stovetop with a splash of water or milk to loosen it back to a creamy consistency.
• Freeze: Not recommended! The texture becomes grainy once thawed.
• Keep the salad and toppings separate and add them fresh when you're ready to eat.

Creamy Polenta FAQs

Looking for other gluten-free recipes like this? Try these:

⭐ Have you tried going gluten-free? Let me know in the comments if you make these gluten-free pancakes! Find me on YouTube, Pinterest, Instagram or TikTok.