I had an opened tube of cooked polenta hanging out in my fridge (for probably a day or two too long).
So, I decided to switch things up and have a sweet polenta-for-breakfast situation again!
It had practically been ages, after all.
As a kid, my grandma would serve blueberry corn muffins for breakfast, so naturally nostalgic me wanted to pair corn with blueberries again.
In the form of polenta with blueberry syrup this time!
All you have to do is whip up a quick homemade syrup (er compote) of frozen blueberries, pure maple syrup, real deal vanilla extract, ground cinnamon, and pink sea salt.
Simmer until thick and delicious.
Then fry up your polenta until crispy and douse her with that fruity syrup.
Followed by a generous drizzle of peanut butter.
Or almond butter, if you prefer.
Add a handful of fresh berries + hemp hearts, if you wish.
I didn’t have any berries or hemp this time around, but they would make a lovely addition.
Dig in!
P.S. I pat my sliced polenta dry with a paper towel before frying to maximize the crispy factor.
P.P.S. A cast iron would work best, but I have a new nonstick so I put that bad boy to use instead, sans oil.
P.P.P.S. Peanut butter is always my first choice, but feel free to use your favorite nut butter!
P.P.P.P.S. Alright Grocery Outlet, it’s about time you start carrying hemp hearts again… my broke bum cannot afford them otherwise.
Ingredients
Method
- Put the blueberries and maple syrup in a small pot then bring to a simmer. Simmer for 10 to 15 minutes, or until reduced down and syrupy, stirring occasionally. Remove from heat. Stir in the vanilla, cinnamon, and salt, to taste.
- While the syrup is cooking, heat a medium cast iron or nonstick skillet over medium heat with the oil, if needed. Pat the polenta slices dry with a paper towel. Cook the polenta slices for 5 minutes on each side or until crispy and hot.
- Place the cooked polenta on a plate, then top with the syrup, butter, peanut butter, fresh fruit, and hemp hearts, if using.