📝 About This Recipe
Transform humble Italian cornmeal into a luxurious, velvet-textured breakfast that rivals the finest artisanal oats. This porridge balances the rustic, earthy notes of stone-ground polenta with the brightness of honey-macerated berries and a hint of warming vanilla. It is a sophisticated, gluten-free alternative to traditional hot cereals, offering a comforting hug in a bowl that stays satisfying all morning long.
🥗 Ingredients
The Polenta Base
- 1 cup Coarse stone-ground cornmeal (polenta) (not instant or quick-cooking variety)
- 2 cups Whole milk (can substitute with oat milk for a nuttier flavor)
- 2 cups Water (filtered)
- 1/2 teaspoon Kosher salt (to balance the sweetness)
- 2 tablespoons Unsalted butter (high-quality European style preferred)
- 1 teaspoon Pure vanilla extract (or half a vanilla bean, scraped)
- 3 tablespoons Maple syrup or honey (adjust to desired sweetness)
Balsamic Roasted Berries
- 2 cups Mixed fresh berries (strawberries, blueberries, or raspberries)
- 1 tablespoon Balsamic vinegar (aged balsamic works best)
- 1 tablespoon Brown sugar (to help caramelization)
Garnish & Texture
- 1/4 cup Toasted sliced almonds (for crunch)
- 4-6 pieces Fresh mint leaves (torn for fragrance)
- 1/2 cup Greek yogurt or mascarpone (for a creamy dollop on top)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) to prepare for roasting the berries.
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2
In a medium heavy-bottomed saucepan or Dutch oven, combine the 2 cups of water, 2 cups of milk, and the kosher salt. Bring the mixture to a gentle boil over medium-high heat.
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3
Once boiling, reduce the heat to low. Slowly whisk in the polenta in a steady stream to prevent clumps from forming. Continue whisking for 2 minutes until the mixture begins to thicken slightly.
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4
Cover the pot with a tight-fitting lid and let the polenta simmer very gently. Stir vigorously every 5-7 minutes with a wooden spoon, scraping the bottom and corners of the pot to ensure it doesn't stick or burn.
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5
While the polenta simmers, toss the mixed berries with balsamic vinegar and brown sugar on a small parchment-lined baking sheet.
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6
Roast the berries in the oven for 10-12 minutes, or until they just begin to burst and release their juices. Set aside to cool slightly.
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7
Continue cooking the polenta for a total of 25-30 minutes. The grains should be tender and the texture should be creamy, not gritty.
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8
Remove the polenta from the heat. Stir in the butter, maple syrup, and vanilla extract until the butter is completely melted and the porridge is glossy.
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9
If the polenta is too thick, whisk in an extra splash of warm milk until you reach your preferred 'spoonable' consistency.
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10
Taste the porridge and add an extra pinch of salt or a drizzle of syrup if needed.
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11
Divide the warm polenta into four bowls. Create a small well in the center of each.
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12
Top each bowl with a dollop of Greek yogurt or mascarpone, a generous spoonful of the roasted berries and their syrup, a sprinkle of toasted almonds, and fresh mint.
💡 Chef's Tips
For the creamiest results, use stone-ground cornmeal rather than 'degerminated' cornmeal, as it retains more flavor and texture. Always add the polenta to the liquid in a slow, steady rain while whisking constantly to avoid the dreaded 'polenta lumps'. If you have leftovers, the polenta will firm up significantly; reheat it with a splash of milk over low heat to restore its creaminess. Don't skip the salt; it is essential to highlight the natural sweetness of the corn and the toppings. For an extra layer of flavor, toast the dry polenta in the pot for 2 minutes before adding the liquid.
🍽️ Serving Suggestions
Pair with a hot Cappuccino or a strong Earl Grey tea to complement the creamy texture. Serve alongside a couple of slices of crispy pancetta or thick-cut bacon for a salty-sweet contrast. Add a dusting of cinnamon or freshly grated nutmeg for a deeper autumnal flavor profile. Drizzle with a little extra high-quality olive oil and a crack of black pepper if you prefer a 'savory-sweet' fusion. Accompany with a glass of fresh-squeezed blood orange juice for a bright acid hit.