Description
One of the things we love most about polenta is that, despite being nothing more than cornmeal, it feels luxurious. But don’t let that fool you into thinking that it’s hard to make or should be kept only as a treat. When using quick-cook polenta, you can make this breakfast polenta recipe from Stacie’s cookbook Make It Easy just as easily on a rushed week-day morning as you can for a holiday brunch (for which we think you should spurge on creme fraiche instead of the Greek yogurt).
Ingredients
4 cups milk of choice
¾ cup quick-cook polenta
½ cup almond meal (see note)
2 tablespoons unsalted butter
1 cup blueberries, plus more for serving (you can substitute your favorite fresh berries or chopped stone fruit)
¼ to ⅓ cup honey, to taste
½ teaspoon pure vanilla extract
⅛ to ¼ teaspoon ground cardamom, to taste
Plain Greek-style yogurt, for serving (optional)
Instructions
- Bring the milk to a boil in a medium-size saucepan over high heat.
- Reduce the heat to low and add the polenta, whisking constantly until smooth, 1 to 2 minutes. Add the almond meal and continue to whisk until the polenta thickens to a creamy consistency, 1 to 2 minutes. Add the butter and whisk until it melts.
- Remove the polenta from the heat and, using a silicone spatula or wooden spoon, stir in the berries, honey, vanilla, and cardamom. Serve immediately with a dollop of Greek-style yogurt and an extra sprinkled of berries on top.
Notes
Almond meal is nothing more than almonds ground into the consistency of fine powder, almost like a flour. You can buy almond meal or make your own by throwing almonds into a food processor or high-powered blender.
- Prep Time: 5
- Cook Time: 10