Try breakfast polenta for your next breakfast go-to! In this post, let's discuss two ways to make it: sweet and savory!!

 

A-maize-ing Breakfast Polenta

Are you more of a sweet or savory breakfast eater?  Most days I crave eggs during the week, but on weekends I am ready for a plate of fluffy pancakes drizzled in Vermont maple syrup! Some of the typical sweet breakfasts are now showing up with a savory twist.  Hot cereals are making a comeback; even more, using unique grains such as quinoa and amaranth. A well-known breakfast staple, oatmeal, for example, is now topped with eggs, chorizo sausage, and bacon! Move over grits and cream of wheat, there is a new breakfast grain in town. Polenta!

This naturally gluten-free grain made of stone ground cornmeal is mostly recognized in Italian cooking.  Whether it is creamy soft or served as thick slices, polenta is extremely versatile at any meal. Topped with meat, seafood, or vegetables, polenta makes a great substitute for rice or pasta in savory recipes. So, why not as a breakfast polenta?

Last month, I finally made polenta from scratch instead of the usual packaged form seen in a round casing. I was shocked at how easy (and tasty) it was! I couldn't decide on a savory or sweet version, so I decided to make both! For a sweet take, I topped polenta with sauteed apples, dates, and walnuts. For those craving a savory breakfast, try this version with sundried tomatoes, spinach, and parmesan cheese!

I would also like to thank my new favorite local gourmet shop in Boulder, Le Frigo. Whenever I am on the hunt for delicious cheeses and gourmet products, such as the polenta used in these recipes, they are always my go-to!

Cooking Tips for Polenta

Many of us shy away from this cornmeal favorite because of its reputation for overcooking. Why so scared? In reality, it is actually hard to overcook polenta as long as you follow the key cooking basics. These main factors for making polenta include the liquid ratio, cooking method, and cooking time. For more on polenta, check out this excellent article by Serious Eats here.

 

Ratios for Polenta

First, make sure you have the right dry polenta to liquid ratio depending on the desired texture:

• For a firm texture combine 1 part dry polenta with 3-4 parts liquid.
• For a softer polenta mix 1 part dry polenta to  6-8 parts liquid.
• The most common liquids used in polenta cooking are milk, broth or stock, and water.

 

Basic Cooking Method

Second, to prevent lumping, follow one of these two methods according to the Rouxbe online cooking school:

1. In a medium pot, whisk cold water and polenta then turn on medium-high heat to bring it to boil. Once the polenta is evenly combined, bring the heat down to a simmer.
2. Bring liquid to boil first, then whisk in polenta meal slowly and steadily and turn the heat down to simmer.

For both methods, whisk together polenta and liquid for the first 10 minutes, then simmer partially covered (to avoid splattering) for up to an hour. For more on cooking polenta feel free to read this article by The Kitchn here.

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