I’m sure you’re familiar with polenta, either as a bed for a flavorful braised meat or maybe sliced and fried crisp before topping with chopped tomatoes and crumbled cheese, but have you had it for breakfast? Turns out, it’s perfect for breakfast since the ingredients are simple, the creamy polenta is comforting and warm, and the prep time is minimal.
I’ve topped it with a quick blueberry compote that provides a burst of flavor, color, and texture. The compote can also be used as an ice cream topping, spooned over waffles or pancakes, or tucked into a flaky, buttery croissant.
If you decide that you want to go for a simple version without the compote, this is fantastic topped with a drizzle of honey or real maple syrup, a sprinkle of nuts or just a dab of butter. Any way you decide to serve it, I think breakfast polenta should certainly make its way onto your breakfast table.
Breakfast Polenta with Blueberry Compote
1 cup Blueberries (fresh or frozen)
1/4 cup Water
1/4 cup Sugar (may need a little more or less depending on sweetness of berries)
Zest of one Lemon
2 teaspoons Lemon Juice
2 1/2 cups Water
1/4 teaspoon Salt
1/2 cup Fine Yellow Cornmeal
1/4 cup Half and Half or Milk
1 teaspoon Vanilla
1 Tablespoon Butter
1 Tablespoon Sugar
Let’s make it:
Place blueberries, water, sugar, salt, lemon zest, and juice in a small saucepan over medium high heat. Sit to combine and let cook until thick and syrupy, about 5-7 minutes. Set aside.
Meanwhile, bring water to a boil in medium saucepan. When boiling, add salt and whisk in cornmeal to prevent lumps. Cook over medium heat until thickened and smooth, stirring occasionally, about 3-5 minutes. Stir in half and half, vanilla, butter and sugar.
To serve, place polenta in bowl and top with compote. Enjoy this easy, creamy, treat anytime you want a simple and comforting breakfast!
CONNECT with Kathrina: