Creamy Breakfast Polenta with Strawberries & Almonds

It’s the third day of the new year, and we’re on the move, again.

We zipped up all our luggages, packed our bags, checked out of our apartment in DC this morning, and are now at the BWI Airport awaiting our flight to Atlanta, Georgia, where we’ll transit for a couple of hours before leaving the cold winter and flying back to the Argentine summer this evening.

There’s a bit of waiting to be done before we can board our plane to Atlanta, and there are plenty of thoughts racing through my head, so I’m taking some moments to put those thoughts onto a page.

Leaving any country or city always makes me nostalgic – spending a few months anywhere is enough to make it seem like a home away from home, and each time I leave a place, a little piece of me stays there.

The last four months of 2015 was spent in Washington, DC, a place we have grown to love and hope to return again sometime soon. With the new year barely in, 2016 still sounds foreign, and it sure feels strange writing the date differently.

Yet, although we’re only three days in, I’m feeling high and energetic and look forward immensely to the great and wonderful things that this amazing year will bring. As I’ve told you before, my word for 2016 is “growth”, and I’m planning on doing plenty of growing this year – in my personal life; in my career as a food photographer, writer and recipe developer; and in perspective.

Two days ago on January 1st, I sat down at my desk and wrote a long list of goals and objectives for the year. I opened an new excel spreadsheet and starting planning the steps needed to reach those goals. I haven’t finished planning though (I might try to do that on the 15-hour journey back to Buenos Aires, if the in-flight movie selection isn’t interesting enough to keep me entertained).

I’m a firm believer in writing down your goals and resolutions; I truly believe that the act of putting thoughts and ideas into written words helps them to manifest into reality; and I’ve got years of experience to know that I’m right.

So for this first week of the year, and as and when I need to, I’ll be scribbling in my brand new journal, typing in my excel spreadsheet, or simply making notes on my iPhone. There are so many things I want to get done this year, and I’ve got plenty of energy to do so. It’s an exciting time to be in.

I made this gluten-free breakfast polenta to kickstart this incredible year; and if you’re in need of energy and something sweet, this will do the trick.

It’s creamy, rich and thick, and feels just like a pudding. Add some fresh strawberries and sliced almonds on top and you’ll get a delicious, energy-filled breakfast in less than half an hour.

And, in the meantime… what are your goals for the year?

Write to me in the comments below (or email me). I’d love to hear them!

Creamy Breakfast Polenta with Strawberries & Almonds

---

• Author: felicia | Dish by Dish
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

This breakfast polenta is creamy, rich and thick, and add some fresh strawberries and sliced almonds on top and you’ll get a delicious, energy-filled breakfast in less than half an hour.

---

Ingredients

Scale 1x2x3x

• 3 cups of water
• 1 cup of milk (dairy or nut or soy)
• 1 cup of coarsely-ground cornmeal
• 1/4 cup of butter
• 1/2 cup of brown sugar
• 1 1/2 cup of fresh sliced strawberries
• 1/2 cup of sliced almonds

---

Instructions

1. Combine the water and milk in a large pot and bring to a boil
2. When liquid comes to a boil, bring heat down to medium and sift cornmeal over the liquid and use a whisk to stir the mixture consistently (to prevent lumps)
3. Whisk well, scraping the bottom and sides of the pot, for approximately 10 minutes, or until the mixture has thickened to the texture of a watery pudding
4. Add butter and whisk some more, until butter has completely melted and combined with the rest of the mixture, approximately another 5 minutes
5. Add in sugar and whisk for 2 more minutes, until mixture is now rich and creamy
6. Serve the polenta warm topped with fresh strawberries and sliced almonds

• Category: Breakfast
• Cuisine: Gluten-free

Recipe Card powered by