Ingredients
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4 cups Milk
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3⁄4 cup quick-cook Polenta
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1⁄2 cup Almonds
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2 tablespoons Unsalted Butter
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1 cup Blueberries
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1⁄4 to 1⁄3 cup Honey
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1⁄2 teaspoon pure Vanilla Extract
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1⁄8 to 1⁄4 teaspoon ground Cardamom
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Plain style Greek Yogurt
Directions
One of the things that I love most about polenta is that, despite its being nothing more than cornmeal, it feels luxurious. Compared to its down-home American counterpart, oatmeal, polenta is downright elegant. But don’t let that fool you into thinking that it’s hard to make or should be kept only as a treat. When using quick-cook polenta, you can make this breakfast just as easily on a rushed weekday morning as you can for a Sunday brunch. Splurge on crème fraiche and use it instead of Greek-style yogurt to make this fancy, sit back, and enjoy the oohs and aahs.
Steps
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1
Done
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Bring the milk to a boil in a medium-size saucepan over high heat. |
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2
Done
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Reduce the heat to low and add the polenta, whisking constantly until smooth, 1 to 2 minutes. Add the almond meal and continue to whisk until the polenta thickens to a creamy consistency, 1 to 2 minutes. Add the butter and whisk until it melts. |
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3
Done
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Remove the polenta from the heat and, using a silicone spatula or wooden spoon, stir in the berries, honey, vanilla, and cardamom. Serve immediately with a dollop of Greek-style yogurt and an extra sprinkle of berries on top. |
