I’ve recently become intrigued by polenta. Until very recently, it wasn’t an ingredient I’d ever used. Basically, it is ground corn, similar to grits in the USA. It can be made both savoury and sweet. As it’s made from corn, it’s a wholegrain and is gluten free (although I would check the packet to ensure that). I originally purchased the polenta to try and recreate my Aunts delicious lemon polenta cake, but one morning I fancied something instead of oats, and decided to give this a whirl.
It’s quite amazing how quick this is to make. While porridge tends to take 10 minutes, with using water from a recently boiled kettle this took less than 5 minutes to make. A serving of the polenta alone is 180 calories, and is versatile enough to be eaten with any toppings or add ins that take your fancy. I thought I would add flavour by cooking the polenta in some tea, and then serve with cool creamy greek yoghurt, some sweet honey and crunchy flaked almonds.
- 50g / 1/3 cup polenta (try and find organic if you can)
- 1 green tea bag (I used green tea with lemon, a herbal tea would also work)
- 1 170g pot of Greek yoghurt
- 1 tbsp honey
- 2 tbsp flaked almonds to serve
- Add 250 ml / 1 cup of water to a pan along with the tea bag. Bring to the boil, remove the tea bag and stir in the polenta. Continue to stir it as it thickens, adding more water until it reaches a creamy consistency. You could add some sweetener at this stage.
- Pour into a bowl and top with the yoghurt, honey and flaked almonds
- Keep an eye on the polenta as it can sputter as it cooks
- Go for organic polenta if you can as corn is a highly sprayed / GMO product
Have you tried polenta before? Would you give it a try for an alternative breakfast?