21 July 2009

today's breakfast - recipe: blueberry polenta porridge

In the past year or so, I've gotten into hot cereal breakfasts. Mostly, I've stuck to steel cut oats, but lately, I've been enjoying the quick cooking pleasure of Bob Red Mill's 10 Grain Cereal (thanks, roomie!). Mostly I haven't been doing anything too crazy with it other than adding a little butter or olive oil, some agave, and whatever fruit I have lying around.

Yesterday and today, I decided to change things up by doing half 10 Grain cereal, half polenta grits. As I was eating this, I felt like it was something my Italian nonna would have made me. If I were Italian. I loaded up my porridge with a handful of local blueberries, a splash of rice milk, a little coconut oil, a pinch of nutmeg, a few chopped cashews, and some local basswood honey. Ahh, breakfast happiness.

Recipe: Blueberry Polenta Porridge
Serves 1

1/4 cup Bob's Red Mill 10 Grain Hot Cereal
1/4 cup polenta grits
pinch of sea salt
1 1/2 cups water
2 teaspoons coconut oil, olive oil, or butter

To add into cooked porridge:
pinch of ground nutmeg
milk or non-milk alternative, as desired
handful local blueberries or other fruit
local honey, maple syrup, or agave, to taste
2 tablespoons chopped cashews or other nuts

1. Stir grains, salt, water, and oil together in a small pot. Put on low heat and cook for about 10-15 minutes, stirring occasionally (if you remember).

2. Pour your porridge into a nice bowl, stir in nutmeg, milk, berries, honey, and nuts. Mangia!

Note: This would be just as yummy made just with polenta. If you're feeling extra healthy, add in some ground flax seeds and/or some wheat germ.

1 comment:

Shannon said...

Oh YUM!!!!!!!!!!

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