It’s polenta for breakfast

If you’re not a morning person, this is an easy way to prepare polenta for breakfast. No boiling and stirring in a saucepan with the resulting mess and washing up. No, just a quick soak in boiling water (the polenta, not you), and a microwave zap of rhubarb and it’s done.

This is a great, not-too-sweet alternative for breakfast. You can use any fruit, but we have an abundance of rhubarb. It’s a great change from Vegemite toast, porridge, the occasional smoothie, fresh fruit, or even bacon and eggs.

Oh, and it goes really well with coffee. It could make a tasty dessert, too.

Polenta with rhubarb and almonds for breakfast, or was it dessert?

Polenta with rhubarb and almonds for breakfast, or was it dessert?

It's polenta for breakfast

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

  • ¼ cup of polenta
  • just over ½ cup of boiling water (5/8 cup)
  • a pinch of salt
  • a pinch of ground cinnamon
  • ¼ teaspoon of vanilla extract
  • ½ cup of chopped rhubarb
  • a drizzle of honey
  • a squeeze of fresh lemon juice (about 2 or 3 teaspoons)
  • chopped nuts

Directions

  1. Pour the boiling water over the polenta, salt, cinnamon and vanilla. Set aside, but stir it from time to time. The polenta will absorb the water without you having to do much at all, so you can just use a bowl (so no need for a saucepan).
  2. Microwave the chopped rhubarb with a little water and lemon juice for about 5 minutes, or until the rhubarb is nicely soft. Stir some honey in while the rhubarb is still hot.
  3. To assemble: press the polenta mix into a small ramekin, top with the rhubarb and then the chopped nuts.
  4. Serve immediately.

Notes

Source: If only it were my own idea to have polenta for breakfast, but it isn’t. All credit goes to the Breakfast Drama Queen for this one. Her version is much sweeter, and has sultanas and pecans instead of rhubarb and almonds; but you know what it’s like, we all just have to change something, even if only because we don’t have quite the same ingredients to hand. It’s worth going back to the original, even if only to ogle her beautiful photography.

Breakfast  (or dessert): Polenta with rhubarb and almonds

Breakfast: Polenta with rhubarb and almonds

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