I try to keep mascapone cheese in stock, it's the Italian equivilant to cream cheese but slightly sweeter. I took all the components that we love in our oatmeal and applied it to the polenta. A little mascapone, a touch of agave, a dash of brown sugar and frozen blueberries.
I took a taste before calling the kids to the table, making sure that they would eat it. Delish. Ethan walked into the kitchen, looked into the pot and asked, "What's that?" I said, "Breakfast grits." He then asked, "What's in it?" I replied, "brown sugar (his favorite thing in oatmeal that I knew would be the selling point), blueberries, and a little agave. " He carried his bowl to the table, sat down, tasted it and said, "Mama, this looks a little like corn meal." I asked him what he thought. You see, I've had to rename polenta. About a year ago, he decided one evening he no longer liked polenta. The next time I prepared it, I called it cornmeal. He liked it. He said, "It's good!"
Claire liked it so much, she had seconds.
Breakfast-style Polenta
Serves 4
Ingredients:
4 cups water
1 cup quick cooking polenta or cornmeal
1/3 cup mascapone cheese
1 tablespoon agave syrup or honey
1 teaspoon brown sugar
Fresh or Frozen Berries of your choice to taste
Bring water to boil, whisk in polenta, reduce heat to simmer. Stir occassionally. Polenta will thicken over 5 minute cooking time. Stir in mascapone cheese, agave syrup, and brown sugar. Serve berries on top.
Enjoy!
1 comment:
Sounds delicious and simple to make. This is my kind of meal.
Post a Comment