Creamy Breakfast Polenta

Coming back to Minnesota, I’ve been hit with an unexpected wave of homesickness, stronger than I’ve ever experienced before. I’ve missed the endless fields of corn, friends that I have known since elementary school, and the DQ that’s better than all the rest. Even going to the grocery store yesterday and experiencing the hilarious Minnesota-nice culture almost made me emotional, thinking about how good this place was to me all growing up and how I so often took it for granted. I had forgotten how absolutely lovely this part of the country is, even if the winters are bitterly cold and the mosquitoes are as big as my face.

Alas. I digress.

creamy breakfast polenta | the foodwright On to the food that we have here before us! Put yo hands in the air if you were a faithful cream-of-wheat-eater growing up! Ooooh hello I can see you from here!

Polenta is…kind of like cream of wheat. They have really similar textures. BUT polenta tastes way better, obviously, otherwise I’d just tell you to go eat more cream of wheat. With butter. And honey. Gahhh so good.

It’s creamy, comforting, and cheesy. What more could one ask for?!

creamy breakfast polenta | the foodwrightBacon. Ohmygoodness I should have added bacon! You should add bacon.

This makes a hearty and delightful breakfast. Maybe not one to start your diet with after the 4th of July weekend, buuuttt I don’t believe in diets, so do it anyway!

You make the rules.

creamy breakfast polenta | the foodwrightServes 2-4

Ingredients: 

3 c water

1 c cornmeal

1/4 c heavy cream

1/4 c buttermilk

1/2 c milk

lots of salt

1/2 c shredded cheddar cheese (or more!)

fresh ground black pepper

an egg or two, for topping

pesto, for topping

Instructions: 

Pour the water into a large saucepan on medium-high heat and heat until boiling. Add in the cornmeal and whisk ferociously. Turn heat down to medium. Once it starts to thicken, add in the cream, buttermilk, and milk. Start stirring with a wooden spoon instead of a whisk. Add in some salt, about 1/2 teaspoon to start, and the cheddar cheese. Polenta is supposed to be pretty thick, but if you feel like it’s too thick, add in some more milk.

Serve up in bowls and EAT!

creamy breakfast polenta | the foodwright
xo, Lucia

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