Easy, very filling, and naturally sweet, this recipe gives a new spin on hot breakfast grains.
Polenta is simply cooked, ground cornmeal. Easy, huh? Ground cornmeal comes in many different varieties, from type of corn (yellow, white) to level of grind (coarse, medium, fine). I used finely ground white here, but feel free to use whatever you prefer. I keep mine in the freezer as my cornmeal always seems to “grow bugs” within a month or so of purchase down here in the south.
I was a bit worried how long it would take to cook, but because it’s kept at the creamy stage, it comes together in about 15 minutes with semi-constant intervention (e.g. you can make your coffee and pack your lunch while tending to it). I didn’t add any sugar as I thought the coconut milk was sweet enough, but that always depends on personal preference. Finally, I garnished it with dried cranberries and some slivered almonds for crunch and color. A hearty, slightly sweet breakfast that is lovely for the fall temperatures!
Coconut Breakfast Polenta
Serves one generously or two as a breakfast side
- 1/4 cup cornmeal, ground
- 1/2 cup coconut milk, canned
- 1/4 cup water
- 1 teaspoon Massey’s vanilla paste (or vanilla extract)
- Garnishes, to taste
- Over medium-high heat bring milk and water to a low boil in a saucepan.
- Add vanilla paste and mix thoroughly.
- Lower heat to medium-low and whisk in cornmeal in small batches, constantly stirring to make sure that there are no lumps. Add additional water if necessary.
- Continue to cook until the mixture is creamy, smooth, and thickened, whisking throughout.