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Breakfast Polenta


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Member since 2008

Serves 4 | Prep Time | Cook Time

Ingredients

4 cups water
1/2 teaspoon salt
1 cup coarse polenta (not quick cooking)

1/2 cup sliced almonds, toasted
1/2 cup dried fruit, chopped
honey
cream


Bring the water to a boil. Stir in the salt and polenta. Stir and stir and stir. Reduce the heat (you might want to wear an apron as the polenta has a tendency to spurt and spit). Simmer for at least 30-35 minutes, if the polenta gets too thick and starts to dry out along the way, just stir in more water 1/4 cup at a time. You can cook the polenta for much longer if you like (again, great for a brunch scenario), just keep stirring in


splashes of water as needed. In the end I like my breakfast polenta to be on the loose side, thick enough to coat a spoon, but loose enough that it has trouble holding shape. Serve warm in bowls topped with almonds, dried fruit, a drizzle of honey and cream (or other toppings).


Serves about 4


Breakfast Polenta Bar, topping ideas:


- toasted almonds, walnuts, or hazelnuts


- all manner of berries


- a drizzle of this blueberry maple syrup


- Rosewater Plum Compote


- poached eggs


- chopped herbs


- cream or even better, an infused cream


- chopped dates or dried fruit


- re-hydrated, chopped sun-dried tomatoes


(taken from Heidi Swanson: www.101cookbooks.com)


Pairs Well With


Notes

You can use any sort of dried fruit you like. I picked up a little bag of dried friar plums, and bright yellow pears at the market and used them this time around. Chopped dates are tasty as well. I used Bob's Red Mill Polenta, they also sell polenta with the nutritious germ still intact labeled as coarse stoneground cornmeal - slightly different beast. The latter being the more "whole" option.

(taken from Heidi Swanson: www.101cookbooks.com)

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