One of my favorite memories is watching my grandfather standing on a step stool in front of a big pot of polenta, stirring it with a wooden spoon. You have to eat polenta to be accepted into our Italian side of the family. We eat polenta topped with melted cheese and served with chicken cooked in a delicious tomato sauce. Sometimes we take the leftovers and fry them up on the stove and serve the polenta with maple syrup for breakfast.
I just discovered a new way to eat polenta for breakfast so I might just be eating it more often. When I think of polenta, I think of the savory dish we eat at Christmas. I never thought it could be sweetened up and served with fruit for a really filling breakfast, but that’s how I made this creamy breakfast polenta.
It does take a long time to make polenta, but it is well worth it. I would never make polenta from anything but regular yellow cornmeal. Instant polenta is also made from cornmeal, but I would probably be written out of the will if I made instant polenta from the store.
I love this breakfast polenta recipe. It’s got all the right textures for a great breakfast. The milk makes the polenta nice and creamy. The honey and peaches add the perfect amount of sweetness. The crunch from the almonds and the spice from the cinnamon complement the dish. It’s so worth the time it takes to make.
- ½ cup yellow cornmeal
- 2 cups water
- ¼-1/2 cup milk
- ½ peach, sliced
- 1 Tbsp almonds, chopped
- ½ tsp cinnamon
- 1 Tbsp honey
- Add water to a saucepan over high heat. Whisk in the cornmeal.
- Bring to a boil, stirring constantly.
- Reduce heat to medium or medium-low once thickened.
- Stir in milk and continue to stir until polenta reaches desired thickness.
- Scoop into a bowl and top with the peaches and almonds.
- Sprinkle on the cinnamon and drizzle the honey on top.