September 21, 2009
I get giddy whenever I spy breakfast polenta on a brunch menu. It seems so glamorous, so luxurious… so Italian! But, the truth is, polenta takes all of 10 minutes to make. It’s even quicker and easier (and, dare I say, more delicious) than its down-home American counterpart, oatmeal.
Polenta isn’t quite as nutritious as oatmeal, so I riffed off of a breakfast polenta recipe from Martha Stewart to include blueberries and almonds, making a nutrient-rich start to the day. In short order, the Hungry Papa and our Hungry Boy were gobbling down bowls like there was no tomorrow. All while I imagined myself sitting in an outdoor cafe somewhere in Rome, my favorite city of all time.
PS: This is a great, easy dish to make if you’re having people over for brunch (especially people with little ones).
Blueberry Almond Morning Polenta
(can be adapted for kids 10+ mos)
4 c organic milk
3/4 c organic quick cook polenta
1/2 c organic almond meal (skip for kids under 12 mos)
4 tbsp (1/2 stick) organic butter
1/3 c organic honey (substitute agave syrup for kids under 12 mos)
1 c organic blueberries
1/2 tsp organic vanilla
organic cardamom, to taste (up to 1/4 tsp)
organic sour cream or creme fraiche, optional
1. Bring milk to a boil in a medium saucepan over high heat.
2. Reduce heat to low and add polenta, whisking constantly until smooth. Add almond meal and continue whisking until the polenta thickens to a creamy consistency. Add butter, continuing to whisk until it melts completely.
3. Turn heat off and whisk in honey, blueberries, vanilla and cardamom. Serve with a dollop of sour cream or creme fraiche and an extra sprinkle of blueberries.