Blueberry Almond Breakfast Polenta
Description
This recipe came to me right as I was about to overextend myself: I'm 8 mos pregnant and, with a day of cooking ahead of me, almost decided to whip up impromptu blueberry corn muffins for breakfast.
Ingredients
- 4 cups milk
- 3/4 cup quick-cook polenta
- 1/2 cup almond meal
- 4 tablespoons butter
- 1/3 cup honey
- 1 cup blueberries
- 1/2 teaspoon vanilla extract
- pinch cardamom (up to 1/4 teaspoon)
- crème fraîche or sour cream, optional
Directions
- Bring milk to a boil in a medium saucepan over high heat.
- Reduce heat to low and add polenta, whisking constantly until smooth. Add almond meal and continue whisking until the polenta thickens to a creamy consistency. Add butter and whisk until it melts completely.
- Turn heat off and whisk in honey, blueberries, vanilla and cardamom. Serve with a dollop of creme fraiche or sour cream and an extra sprinkle of blueberries.
