In Great Ideas: Breakfast Polenta
Photo from Brown Eyed Baker via Serious Eats Flickr pool
I thought I'd run the breakfast porridge circuit, but I've yet to try polenta for breakfast. Brown Eyed Baker gives us a recipe for Vanilla & Brown Sugar Breakfast Polenta—"splashed with cream and sprinkled with brown sugar that melts into deliciously sweet puddles as soon as it hits the surface." As soon as I eat corn again, this will be my celebratory morning meal.
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10 Comments:
Would this just be Grits?? Umm...yeah...re-eventing the wheel?
katiedid at 7:49AM on 07/24/09
@katiedid: To my understanding, polenta is made from fine cornmeal, whereas grits are the coarser part of ground corn (thus the name—they're gritty!). You're right in that they're very similar; I thought it interesting that the author recognized this and gave polenta the breakfast treatment.
Carey Jones at 8:12AM on 07/24/09
that looks like corn meal porridge
QueenAlli at 8:14AM on 07/24/09
@carey It's not just that grits are a coarser grind. They're usually made from hominy/nixtamalized corn, which is corn that has been soaked in lye.
Have you ever tried a hot cereal called Maltex? It's old school, kind of hard to find, but you can get it at Fairway. It's like a cross between cream of wheat and grape nuts, ends up being sort of quinoa-like. I really love it.
Michele Humes at 8:15AM on 07/24/09
Um, polenta for breakfast is grits. Believe it or not, they even have yellow grits or finely ground grits in the south if you want them. Actually pretty much anytime you eat polenta you're eating grits. It's just a fact of life.
candk at 8:43AM on 07/24/09
This looks good. If you haven't tried it yet, I suggest bulgur wheat for breakfast. It cooks in less than 10 minutes. I add chopped toasted nuts, maple syrup and splash of buttermilk (or plain milk) to mine. Really healthy and delicious, too!
Joy Manning at 10:03AM on 07/24/09
Polenta is grits and grits is polenta. Or so says Alton Brown. He's from the south though so I'm sure he has a bias.
Anyone who's had shrimp and grits will probably agree though.
cmoran at 10:29AM on 07/24/09
Southerners have been eating corn for breakfast for years. It's called GRITS. Polenta = yellow corn, grits = white corn. Except we don't sweeten it. Butter, salt, pepper - that's the trick.
old_desert_rat at 10:55AM on 07/24/09
I had left over polenta for breakfast twice this week. I always make extra when I cook it up for dinner just so there are leftovers! Kept mine savory, though, with grated parm and lots of hot sauce. I'm not a huge fan of the sweet stuff.
Jennifer Hess at 11:30AM on 07/24/09
Not that this post is lacking in terminology, but I know someone who calls it "funche"; I made it about two weeks ago, however, I used the recipe of Joy The Baker (which is...the same one!).
mtgall at 1:09AM on 07/25/09