Friday Recipe: Blueberry Almond Morning Polenta
April 09, 2010 | Written By: Healthy Schools Campaign
photo from One Hungry Mama
For a healthy send-off on a bright spring morning, try this breakfast polenta recipe from food-lovin' mother and HSC friend Stacie Billis. Her food blog, One Hungry Mama, is a great resource for kid-friendly recipes of all kinds. This polenta recipe was even given accolades from the home cooking gurus at food52. Note that if you're on the lookout for local berries, blueberries start ripening in May in warmer areas of the United States.
Blueberry Almond Morning Polenta
4 cups organic milk
3/4 cup organic quick cook polenta
1/2 cup organic almond meal (skip for kids under 12 mos)
4 tbsp (1/2 stick) organic butter
1/3 cup organic honey (substitute agave syrup for kids under 12 mos)
1 cup organic blueberries
1/2 tsp organic vanilla
organic cardamom, to taste (up to 1/4 tsp)
organic sour cream or creme fraiche, optional
1. Bring milk to a boil in a medium saucepan over high heat.
2. 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, continuing to whisk until it melts completely.
3. Turn heat off and whisk in honey, blueberries, vanilla and cardamom. Serve with a dollop of sour cream or creme fraiche and an extra sprinkle of blueberries.
Find more recipes for the family on OneHungryMama!