Soft creamy polenta for breakfast is pure heaven and total comfort food, and I wonder why I don't have it more often. "Morning Polenta with a Drizzle of Maple Syrup" (page 522) is pretty much the way I have always prepared my polenta, minus the vegan margarine this recipe calls for. Very basic (polenta, water, salt, and pure maple syrup), and very soul satisfying. Add a splash of soymilk to eat more like a porridge. As a bonus, put any leftovers into a storage dish and it will firm up in the refrigerator for cutting into slices later, wonderful warmed up and topped with gravy or marinara sauce.
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