A steaming bowl of creamy polenta, a handful of fresh raspberries, a cup of hot coffee… as we get into the cooler mornings of fall, a hot breakfast while wrapped up in your favorite sweatshirt becomes infinitely appealing. In fact, I can’t get enough of the weather right now: fresh, chilly mornings followed by warm, dry days… there’s a reason fall is my favorite season!
Although I’ve always thought of it as a dinner food, polenta is a filling and satisfying way to start off your day. During the week, 1/2 a cup of instant polenta, some skim milk, and a few minutes of stirring gets you a hot breakfast that still gets you to work on time. Use traditional polenta and whole milk for a creamier, more luxurious version. Inspired by Ancient Grains for Modern Meals, I topped this batch with greek yogurt, honey, and raspberries; the next day, I took the leftovers in a savory direction, adding some shredded cheddar, chopped basil, and a fried egg. Both were delicious and kept me full until lunch – which can be a challenge!
Picking from that patch is my ideal berry picking experience – fingers stained red, jammy berries just barely this side of overripe, some already with a hint of yeasty fermentation, easily picking quarts of berries at a time, taking home just enough to last a week, until the next time I’m there. A precious treat the rest of the year, raspberries now adorn most breakfasts and desserts – cereal, oatmeal, smoothies, ice cream, cake – and this breakfast polenta.
Dining and Cooking