Breakfast PMolenta ost people think that polenta is for lunch or dinner, but we also
love it for breakfast! Turns out syrup on polenta is exceedingly tasty! Just add creamy cheese and berries and our Breakfast Polenta (video) recipe turns into tutti-frutti goodness.
Ingredients 1 cup polenta
1/4 cup onion (finely chopped) 2 tablespoon olive oil 1/4 teaspoon salt 1 cup fromage blanc, soft cows milk cheese (you can substitute with plain greek yogurt) 1/4 cup unsalted almonds 1 cup blueberries 1 cup rasberries pure maple syrup mint (optional for garnish)
Directions
This recipe requires a grown-up helper! Preheat your oven to 400 degrees. In a medium pot, bring 4 cups water to a boil. While the water is heating, on the stove top, heat a medium sauce pan that can be placed in the oven. Put in 1 tablespoon olive oil, then add the onions. Only cook onions stirring with a wooden spoon for 1 to 2 minutes. Add the polenta and salt to the onions, cook for 4 to 5 minutes, stirring with your wooden spoon and do not let it brown. Have your grown-up helper pour the boiling water into the polenta, stir once and put in the oven. Cook the polenta for 30 minutes stirring at least 2 to 3 times during the cooking process. Have your grown-up pour the polenta into a heat proof dish approximately 6” x 6” and let it chill in the refrigerator for at least 1 hour. (Polenta can be made up to 1 day ahead.)
After it has cooled turn the container of polenta upside down onto a cutting board. Using approximately a 2 inch biscuit cutter, cookie cutter or similar size open end of a glass or cup, press out circles of polenta as close together as you can. Heat a medium size non stick saute pan to high, put in 1 tablespoon olive oil. Be very careful with the hot oil, have your grown-up helper place the polenta circles skin size down into the pan. Cook them until golden brown, you can see the edges starting to turn golden. Turn the polenta circles to the other side and cook until golden. Remove polenta with tongs onto a paper towel lined plate to remove any excess oil.
Place 1 or 2 polenta circles onto a small plate or bowl. With a spoon put on desired amount of fromage blanc or greek yogurt on top of the polenta. Then add some of your berries, almonds, and a sprig of mint, and finally the syrup. Serves 4 to 5 people.
We change up this recipe by choosing different fruits like orange segments or banana slices! This recipe is especially great to serve for brunch; try it buffet style and let everyone make their own tutti-frutti masterpiece!
AKA Mom | Summer 2011 | 81
Shortcut: If you’re short on time you can purchase ready- made polenta at most grocery stores. Cut the polenta into circles and your ready to brown them.
Food & Nutrition
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