Blueberry Almond Breakfast Polenta
One of the things that I love most about polenta is that, despite its being nothing more than cornmeal, it feels luxurious.
Compared to its down-homeAmerican counterpart, oatmeal, polenta is downright elegant. But don’t let that fool you into thinking that it’s hard to make or should be kept only as a treat. When using quick-cook polenta, you can make this breakfast just as easily on rushed weekday mornings as you can for a Sunday brunch.
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Splurge on creme fraiche and use it instead of Greek-Style yogurt to make this fancy, sit back, and enjoy the oohs and aahs.
Ingredients
4 cups milk
3/4 cup quick-cook polenta
1/2 cup almond meal
2 tablespoons unsalted butter
1 cup blueberries
1/4 to 1/3 cup honey, to taste
1/2 teaspoon vanilla extract
1/8 to 1/4 teaspoon ground cardamom, to taste
Crème fraîche or plain Greek yogurt, optional
Bring milk to a boil in a medium saucepan over high heat.
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 and whisk until it melts completely.
Turn the heat off and whisk in honey, blueberries, vanilla, and cardamom. Serve with a dollop of creme fraiche or sour cream and an extra sprinkle of blueberries.
