Polenta - a dish of boiled cornmeal - is usually a savory dinner side, or a bed for greens or meat. But not always - look at our breakfast!
We are traveling in Los Angeles, and we had breakfast at LAMILL Coffee. This Silver Lake coffee boutique is almost too hipster for its own good, but they do take their food and coffee seriously. We had a big bowl of polenta cooked with butternut squash, topped with candied pecans and a dollop of whipped mascarpone.
The dish was so warm and sweet (but not too sweet), creamy and tangy, delicate and airy. It was so delicious that we scraped every bite we could reach out of the bowl.
And yet we don't need to go to a fine eatery for a bowl of polenta in the morning; this breakfast was truly inspiring to us. Polenta only takes a few moments to cook - it's much quicker than our beloved steel cut oats. We think we may give it a try soon.
Do you ever eat polenta for breakfast? Here are a few recipes to try.
Polenta for Breakfast
• Breakfast Polenta - at 101 Cookbooks
• Breakfast Polenta with Figs and Mascarpone - at Martha Stewart
• Breakfast Polenta with Mascarpone - also with cinnamon, almonds, and chocolate.
Related: Recipe: Sweet Morning Potato