Polenta sounds European and a little exotic, but it’s really just cornmeal and water. It’s what you do with it that makes it wonderful. Heidi at 101 Cookbooks posted this warm, filling breakfast polenta recipe. She writes:
This breakfast polenta just edged out the do-it-youself waffle bar as my favorite crowd-pleasing brunch component. I love the idea of making a big pot, keeping it warm over a low burner (or crockpot!), and offering up a range of toppings, sweet and savory, for friends to choose from. It is creamy and comforting, and receptive to many add-in flavors and textures.
Breakfast Polenta Bar, topping ideas:
- toasted almonds, walnuts, or hazelnuts
- all manner of berries
- a drizzle of this blueberry maple syrup
- Rosewater Plum Compote
- poached eggs
- chopped herbs
- cream or even better, an infused cream
- chopped dates or dried fruit
- re-hydrated, chopped sun-dried tomatoes
Keep reading at 101 Cookbooks…
I’m using coconut milk in everything these days — a big spoonful of rich, creamy coconut milk and just a drizzle of honey sounds to me like a delicious topping to start with!