Breakfast Polenta
 
Cook time
Total time
 
Author:
Yields: 4 cups (about 4 servings)
Ingredients
For the polenta:
  • 4 cups water
  • 1 tsp kosher salt
  • 1 cup polenta meal (a.k.a. corn grits)
  • 2 Tbsp butter
To top:
  • coconut milk (I used light)
  • maple syrup
  • cinnamon
  • raisins
  • chopped pecans
Instructions
  1. Bring water to a boil in a 2 to 3-quart pot. Add salt. Whisk in polenta and continue whisking until it thickens a bit - polenta should no longer sink to the bottom when you stop whisking.
  2. Reduce heat, cover, and simmer for 40 minutes. Every 10 minutes, stir vigorously, scraping the bottom and sides of pot.
  3. Stir in butter. The polenta will start to thicken as it cools, so serve ASAP. Scoop into bowls and top with coconut milk, maple syrup, a sprinkle of cinnamon, raisins, and pecans.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/04/breakfast-polenta/