Oh, how I love breakfast. On days when I’m working, my breakfasts tend to be a little sad. A hurried smoothie here, a snack bar I found in my desk. But if I had all the time in the world, I would eat a queen’s breakfast every single day. I would feast on slow soft scrambled eggs, maple glazed ham, charred sausages, freshly squeezed orange juice. I would lazily smear magical rosewater preserves onto pecan waffles, shmear my croissant with whipped scallion cream cheese and layer on melt-in-your-mouth smoked salmon.
When I do have time, this is one of my favorite breakfasts because it feels straight out of a fairytale. The rich cherry sauce balances the creamy, buttery, and sweet porridge perfectly. It reminds me of the classic scene in Beauty and the Beast where they’re eating their porridge together and the beast is diving into it face first! That’s how I like to eat it when no one else is around.
In Tennessee, we eat something similar to this called “grits”. I would often eat this at our local Cracker Barrel, where they serve it plain, and as a kid I would dump sugar packets into it until it was syrupy sweet. Grits are commonly eaten savory, such as plain with butter, or with crumbles of bacon and cheese. But I do have a fondness for the sweet version.
Polenta is typically made from yellow corn, whereas grits are made from white corn. The texture is also slightly different. I tend to think grits have a more toothsome texture, while polenta is creamier. If you can’t find polenta, just get quick-cooking grits.
What makes this recipe enchanting:
It is very fast and easy, especially if you use frozen cherries. It is also really easy to double and make for a crowd.
Speaking of frozen cherries, you can make this recipe any season!
It's unique and different, a perfect alternative if you are tired of oatmeal.
More easy breakfast recipes:
Video with step-by-step instructions:
Serves 2-3
1 ½ cups frozen cherries
3 tablespoons white sugar
2 cups milk
¼ cup honey
½ teaspoon vanilla extract
½ cup polenta
2 oz. cream cheese
1 tablespoon unsalted butter
Directions:
In a small saucepan over medium heat, combine the cherries and sugar. Bring the mixture to a simmer, use a large spoon to crush the cherries, and then reduce heat to medium-low and cook about 5-10 minutes, until the juices have turned syrupy.
Meanwhile, whisk the milk, honey, and vanilla in a medium saucepan over medium-high heat. Bring the mixture to a boil and then stir in the polenta in a slow steady stream. Cook for 5 minutes, whisking constantly, until polenta is thick and creamy. Remove from heat and stir in the cream cheese and butter until melted. Spoon into serving bowls and top with the cherry sauce.
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