Traditionally, polenta is made of water and corn flour and used in various salty meals. I’ve made a few of those recipes and didn’t really liked them, so I was stuck with a big bag of cornmeal until I found this recipe.
The result is a soft and creamy paste that’s perfect for a quick hot breakfast, along with a fruit. It’s a nice change from the usual oatmeal or cereals, and can be reheated the next morning in the microwave without loosing too much taste.
How to make breakfast polenta
In a cooking pot, whisk together 2 cup of milk (or soy milk), 1/2 cup of finely ground corn flour and 1 tablespoon of sugar. Cook at a medium/high temperature for five to ten minutes until the polenta gets harder, whisking from time to time. You may have to switch to a wooden spoon to mix in the end if it’s too hard.
Serve the polenta in a nice bowl and top it with a good tablespoon of jam. You may also add dried fruits and nuts, but I like to keep it simple. This recipe will make enough for two portions if served alone, or three if you serve it with something else.