butterscotchblastoff

Kick start your day with a good breakfast

Breakfast Polenta

on November 14, 2013

I recall last week mumbling to someone, “It’s so muggy!” Well, summer’s flown the coop completely and winter’s whooshed in.  Two days ago, we woke up to a light snow.

DSC01857You can just barely see the flakes; see those little bubbles in the tree? It was beautiful, since the leaves are still full of color. I enjoyed every step of the Central Park walk: I was born in Chicago. Winter is in my DNA.

Weston, Connecticut 1962

Weston, Connecticut 1962

This is the perfect time for a bowl of something hot and savory: polenta! I love all the whole-grain goodies we can eat for breakfast: rolled oats, steel-cut oats, grits, masa de maiz; muesli, granola, wheat berries, wild rice, cornmeal….

I dipped into The Joy of Cooking for Ethan Becker’s Five-Minute Polenta Rustica, substituting sun-dried tomatoes for the onion (I love a savory breakfast, but onions at that hour? No, thank you!) This is scaled down for one. I know Italians subsist on cappucino until they pour their first glass of prosecco, so this is not an authentic Italian prima colazione, but it is still deliciozo!

Have everything ready before you start. The 5 minutes of whisking is a great work-out for your arms, so switch hands at the 2.5-minute mark.

Have everything ready before you start. The 5 minutes of whisking is a great work-out for your arms, so switch hands at the 2.5-minute mark.

Melt in a large saucepan:

A scant tablespoon of butter

Add and stir until warm:

3 sun-dried tomatoes, chopped

Add and bring to a boil:

1 cup chicken broth

Slowly add, whisking constantly

1/4 cup yellow cornmeal

Cook, whisking, over low heat for 5 minutes. Stir in up to 1/4 cup grated Parmesan and a dash of salt, to taste.

Real stick-to-your-ribs satisfaction.

Real stick-to-your-ribs satisfaction.

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