One of the things that I love most about polenta is that, despite being nothing more than cornmeal, it feels luxurious. Compared to it’s down-home American counterpart, oatmeal, polenta is downright elegant! But don’t let that fool you into thinking that it’s hard to make. When using quick-cook polenta, you can make this breakfast just as easily on a rushed weekday morning as you can for a Sunday brunch. Splurge on creme fraiche and use it instead of Greek-style yogurt to make this fancy.
Print
Stacie’s Blueberry Almond Breakfast Polenta
Ingredients
4 cups milk of choice
3/4 cup quick-cook polenta
1/2 cup almond meal
2 tablespoons unsalted butter
1 cup blueberries, plus more for garnish
1/4 to 1/3 cup honey, to taste
1/2 teaspoons pure vanilla extract
1/8 to 1/4 teaspoon ground cardamom, to taste
Instructions
1. Bring the milk to a boil in a medium-size saucepan over high heat.
2. 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.
3. 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 sprinkle of berries on top.
