Your breakfast is killing you…white flour, processed cereals, over sweetened yoghurts (read the label!), the guilty pleasure muffin, pancakes! Sadly these and your daily bagel are nutritional treats (threats?!) rather than mainstays. And believe you me, no one likes a well crafted muffin more than I. Muffin making is not just a hobby for me, but an obsession and maybe…an avocation? Anyway, I digress.
I think remembering breakfast basics and consuming them can be the toughest cooking challenge of all. It is the most time crunched part of the day. Deadlines loom, children leave, the dog makes off with the peanut butter.
When you have 15-20 minutes, try this recipe for polenta, or as I like to call it, hot cereal. It's more savory than sweet and it's corn, not wheat or oat based. But our southern friends have made a staple of grits any time of day. And please don't knock it till you try it.
I use a relatively quick and lower fat version of polenta from the Everyday Food: Great Food Fast cookbook. It's a big recipe, meant for 4.
4 cups water brought to a boil with 1 1/2 teaspoons salt (I use kosher) and 1/8 teaspoon pepper (I skip this for breakfast)
Slowly add 3/4 cup polenta or cornmeal.
Simmer until the water is absorbed. Take off the heat and add 1 tablespoon butter, Mediterranean diet lovers can use olive oil, and 1/4 cup grated cheese, Italian or your fave.
Meanwhile toast a handful of sliced or slivered almonds 10 minutes in 350 oven.
Top polenta with cranberries, chopped dried apricots or both, almonds and a sprinkle of salt.
Breakfast served – B
Note: I've reheated leftover polenta in the microwave on day two, it works with a drop more fat or milk.
Or spread leftovers in flat pan before they cool. Cut them into shapes and grill them in seasoned pan. Top with mushrooms sautéed in olive oil/butter and shallots, touch of wine reduced, cream…omg, there I go digressing again. Chives work nicely too 🙂