Tuesday, July 10, 2012
Vegetables for Breakfast
Breakfast Polenta with Fresh Corn
4 cups water, plus more if necessary
1 cup yellow cornmeal
1/4 teaspoon salt
1 cup fresh corn kernels (from 1 large ear of corn)
Sour cream or plain yogurt
1 1/2 cups fresh blueberries (optional)
1. Bring water to boil in a medium nonstick pot (nonstick is essential here--polenta is a pain to clean up). Slowly pour in the cornmeal, whisking, until the mixture is smooth. Whisk in the salt. Cover, turn the heat to low, and continue to cook at a bare simmer, stirring every 10 minutes or so, until the polenta is smooth and thickened but not too stiff (it should be the consistency of runny yogurt, thick but not able to hold its shape).
2 Stir in the corn kernels and cook until heated through, about 1 minutes.
3. Spoon polenta into shallow bowls, top each bowl with a spoonful of sour cream or yogurt and a sprinkle of brown sugar. Scatter berries over polenta if desired. Serve immediately.