Back to Basics

When I started this blog, some 600 posts ago, my very first post was about oatmeal.  Oatmeal.  Imagine that.  From that humble bowl of oatmeal, a (mini) empire was born.  Okay, perhaps empire is an overstatement, but You Little Tarte was born and it's my (very) little empire.

You know what?  In this world you have to find your place, and my place is in my kitchen.  Cooking. And eating.  And reading cookbooks.  And then trying out all those delicious recipes.  Some are winners and some are not.  It doesn't matter because I always feel most like myself when I'm in my kitchen.

So here we are.  2013.

I thought it would be appropriate to kick the year off with another delicious breakfast recipe.  You just can't have too many of those.  Pancakes and French toast are great, but a good hot cereal recipe is just what the doctor ordered on a cold winter morning.

This recipe for Breakfast Polenta is from one of my favorite blogs/cookbooks, Food 52.  The ladies at Food 52 are masters of finding the best of the best and this recipe looks to be just that.

So, let's kick the new year off with a hearty bowl of hot cereal.  Empires were built from far humbler beginnings.

Recipe:   Blueberry Almond Breakfast Polenta
(Food 52, One Hungry Mama)

Ingredients:


4 cups milk
3/4 cups quick cook polenta
1/2 cup almond meal
4 tablespoons butter
1/3 cup honey
1 cup blueberries
1/2 teaspoon vanilla extract
Pinch cardamom (up to 1/4 teaspoon)
Creme fraiche or sour cream  (optional)

Directions:

Bring milk to a boil in a medium saucepan over high heat. Reduce heat to low and add polenta, whisking constantly until smooth. Add almond meal and continue whisking until the polenta thickens to a creamy consistency. Add butter and whisk until it melts completely. Turn heat off and whisk in honey, blueberries, vanilla and cardamom.

Serve with a dollop of creme fraiche or sour cream and an extra sprinkle of blueberries.