Last week I poured over my new cookbooks for a little 2012 inspiration. A recipe from the Food52 Cookbook showcased a fabulous breakfast polenta w/ almond meal & blueberries. Since I had all of the ingredients in my cupboard, along with a few extras, I gave it a whirl.
Polenta w/ Blueberries adapted from the Food52 Cookbook, recipe by OneHungryMama
Ingredients:
- 5 cups of milk (2% or whole)
- 3/4 cup polenta (not quick-cooking, I didn't have any on hand)
- 1/2 cup of almond meal (trader joes has it in stock regularly)
- 3-4 tbsp butter
- 1 cup of blueberries, rised & gently patted dry
- 1/2 tsp vanilla extract
- 1 tbsp vanilla sugar
- honey to taste
- 1/2 cup of sour cream
- 1/4 cup pasted slivered almonds
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Method:
- in a large saucepan, bring the milk up to a simmer
- reduce heat to low and whisk in polenta and almond meal, because I used slow-cook polenta it will take about 10 or so minutes, instant will take about 5 mins to thicken & smooth-out
- when the polenta is smooth, stir in the butter & vanilla sugar
- turn off the heat and stir in the sour cream, vanilla & honey (to taste)
- top with blueberries & slivered toasted almonds
Because my son is in love with whipped cream, I topped his with a little extra sweetness. This will keep well in the fridge, just add an extra tablespoon of milk when you re-heat it. It also transforms into a nice polenta cake with a little more sour cream & an egg!