Breakfast on weekends is magical. This recipe is inspired from The Vegetarian Mother's Cookbook (which I highly recommended to everyone, especially pregnant people and moms). I'm liking breakfast more and more these days, and am working on expanding my breakfast choices beyond my favorite PB&J toast or cereal. This breakfast treat offers a lovely texture - and in this fall weather it warms you right up.
Polenta makes great leftovers - sweet or savory. Refrigerate up to 4 days.
- 4.5 cups water
- 1 cup polenta (coarsely ground corn meal)
- generous pinch of sea salt
- 1 table spoon butter
- 2 tablespoons honey plus more for topping
- 1 teaspoon cinnamon plus more for seasoning
- 1 cup fresh/frozen seasonal fruit, sliced (I used nectarines that I'd frozen from summer time and berries. You can use any fruit - bananas would be good.)
- Almond milk
- Prep your fruit - defrost if necessary. In a medium bowl, mix together your fruit, cinnamon, and honey.
- In a medium sauce pan, bring water and salt to a boil. Add polenta and reduce heat to low. Simmer for 15 minutes, stirring occasionally to keep from sticking to the bottom.
- Add butter, a couple shakes of cinnamon, and another pinch of salt.
- Dish polenta into serving bowels, drizzle with almond milk and honey, top with fruit. Serve immediately.