Since I was little, I have loved pretty much all foods made from corn. Cornbread, corn on the cob, popcorn, kettlecorn, cornmeal tart crust. The only exception in all these years has been polenta. I have seen beautiful photos of lamb ragout over cheesy polenta and creamy polenta with chicken and mushrooms, but somehow these don’t tempt me. Then a few weeks ago, I had somewhat of a corn-piphany: I love the sweetness of corn, so a savory application just doesn’t sound as good– no matter how gourmet.
This explains my new personal breakfast craze: sweet, creamy polenta topped with pecans and brown sugar. This is made in the microwave for super-speed. The microwave idea comes from the Kitch’n, an excellent website for all things cooking. I had the picture in my mind (a fantasy, really!) of some type of cornmeal hot-cereal that I would eat in the morning, like the Cream of Wheat my grandmother used to make for me. Googling produced recipes made on the stovetop that all involved long cooktimes and lots of stirring (essentially making regular polenta, then just eating it for breakfast.) I generally don’t have time for this, and even if I did, I would prefer something quicker. The microwave handily solves this problem!
The kitch’n recipe makes a little more than I can eat in one sitting, so I have played with the ratios just a bit. Feel free to use the original recipe if you want a large breakfast.
In a microwave-safe bowl with high sides, combine polenta/ coarse-ground cornmeal/ corn grits with water.
Microwave for 3-5 minutes on high, until cereal begins to thicken. Remove from the microwave, add additional milk if desired, and top with pecans and brown sugar. This is breakfast heaven if you love corn as much as I do.
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