Polenta Breakfast Pizza

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.


This morning’s Polenta Breakfast Pizza was DE-LIC-IOUS! :mrgreen:


It was inspired by Real Simple’s Deep-Dish Polenta Pizza recipe, which was a huge hit. The recipe seemed so versatile, I figured it could easily be adapted for breakfast.


Polenta Breakfast Pizza


  • 1 cup polenta (not instant)
  • 1/2 cup non-fat milk
  • 1/2 cup Parmesan cheese, grated
  • 1/3 cup onions, chopped
  • 1/2 cup mushrooms, sliced
  • 1 tbsp olive oil
  • 4 eggs
  • 4 – 5 frozen sausage links
  • Salt + pepper


  • Preheat oven to 400*F. Oil a 9-inch springform pan or pie plate; set aside.
  • In a medium saucepan, bring 2¼ cups water to a boil. Whisking constantly, slowly add the polenta. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the side of the pan, 4 to 5 minutes. Stir in the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.
  • Using a spoon, spread the polenta over the bottom and up the sides of the prepared pan.
  • Cook frozen sausage as directed and slice it into bite-size pieces.
  • Add olive oil to fry pan. Add mushrooms and onions; sauté until soft.
  • In a bowl, combine the eggs, milk, mushrooms, onions, sausage, and ¼ teaspoon each salt and pepper; whisk together. Spoon the mixture over the polenta and bake until the top begins to brown, approximately 45 minutes.


I loved this meal! I can’t wait to eat the leftovers for breakfast tomorrow morning.


Not surprisingly, I went back for another small piece. It was so good!



Before breakfast, Mal and I woke up bright and early to go to Body Pump. (He’s hooked!) This morning’s class was a bunch of old-school tracks, which were really fun, especially the “Can’t Touch This” shoulder track. The different routines and exercises pushed me to work hard and kept my body guessing. Love that!

After Body Pump, I refueled with a protein-coffee drink that I made with chocolate whey protein, iced coffee, and soy milk. It sort of tasted like a chocolate milkshake. Mmm!


The rest of my afternoon looks like it’ll be pretty low-key. I might do some baking and then we’re heading over to our friends’ house for puppy playtime.

I can’t believe it’s already Sunday afternoon. Where did this weekend go!?!?!



  1. That breakfast looks AMAZING!!! I just had a quiche lorraine for the first time since… well, I think the first time ever, and it was *so* bland and boring. I wish I’d had this instead!

    And good luck with the baking… I wouldn’t be surprised if you ended up makind sauerkraut cookies or parsnip cheesecake or something 😀

  2. Ha, I know that shoulder track well!! Makes me want to dance with my bar especially when you go from doing upright rows to overhead presses. Have you ever done the shoulder track “Crack It” (it’s old school, probably from a release from the 40’s)….crossover push ups while using the risers from the bench. Killer! If the instructors ever take requests for tracks then it’s a good one!
    Breakfast looks delish too!

  3. So funny! Just finished my polenta pizza (inspired by your post the other day!) because I’m in Europe and it’s evening here:)

    Made it with tomato sauce, prosciutto, arugula and CHEESE! Wow…so good! The next time, I think I’ll bake the ‘bottom’ first before adding the toppings, because the inside was still a bit soggy. How was that with your pizza?

    xxx Julia (Taste of Living)

  4. I love protein coffee drinks—I am starting to have them in the morning on the way to work and add some spinach to them if I have it on hand. Yummy goodness. That pizza recipe looks simple and fab!

  5. LOL I made the polenta pizza the other day and was thinking how it would be an awesome breakfast pizza, glad to know it works I’ll have to put it on the list.

  6. My husband and I just tried Body Pump this morning and really loved it. I used one pound on each side for the first exercise and then 2.5 for the rest of the workout. What do you use? I had a migraine this morning and it was my first time so I didn’t want to go too hard. I am guessing I can work up to make 3.5 per side…

  7. So tonight I made the Polenta pizza. It was delicious! It is my first time having Polenta and the people at the grocery store had a nice parade of people walking around the store trying to find it. It was worth it! Now I can’t wait to try the breakfast dish! Thank you! Sandy

  8. @Kathleen: Here are my recent weights:

    Here are my current Body Pump weights (includes 3-pound bar):

    Warm-up: 23 lbs.
    Squats: 38 lbs.
    Chest: 28 lbs.
    Deadlifts: 33 lbs.
    Triceps: 23 lbs.
    Biceps: 18 lbs.
    Lunges: 38 lbs.
    Shoulders: 23 lbs.
    Abs: body weight
    Cool down: none

  9. I find it so awesome that Mal does this with you. I wish my hubby got into working out with me. We’ll run together but we don’t do anything else (especially workouts in the gym)

    Has Mal always been into keeping fit? My husband DREADS it.. even though he is in the Marine Corps. I guess he’s kind of forced to do it.

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