I grew up eating hot cereal for breakfast. My mother always told me that it would keep me warm on cold days. “It’ll stick to your ribs”, she’d say. I loved Cream of Rice and Cream of Wheat. I liked Farina too. With some milk and a sprinkling of sugar, breakfast couldn’t get any better in my book.
I was looking for a recipe the other day and found this great blog called Joy the Baker. Almost everything she makes looks appealing to me, as did this breakfast polenta. I’ve made polenta as a side dish before, but never for breakfast. This is very reminiscent of the hot cereal that my mom made for me on cold days before school. It’s a nice comfort food.
Vanilla Brown Sugar Breakfast Polenta
From Joy the Baker
1 cup corn meal
3 cups cold water
2 cups whole milk
3/4 teaspoon salt
1/3 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
In a small bowl measure out 1 cup of dried corn meal. Top with 1 cup cold water and stir. Set aside. In a medium saucepan add 2 cups cold water and 2 cups whole milk. Bring to a low boil. Add salt and stir. Slowly add the corn meal and water mixture, using a whisk to stir out any possible lumps.
Once all of the corn meal is added, turn the flame to low and simmer, stirring frequently, until the polenta has thickened – about 10-12 minutes. Once thickened, add sugar, vanilla extract and cinnamon.
Place polenta in small bowls and top with a sprinkle of additional brown sugar and milk if desired.
Yield: 4 servings