Blueberry Almond Breakfast Polenta

By • September 21, 2009 • 24 Comments

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Author Notes: This recipe came to me right as I was about to overextend myself: I'm 8 mos pregnant and, with a day of cooking ahead of me, almost decided to whip up impromptu blueberry corn muffins for breakfast. As I stared at the cornmeal trying to gear up to bake, it struck me: BREAKFAST POLENTA! Such a treat, so very Italian, and (most importantly) quick and easy. I boosted nutrition with almond meal and blueberries and couldn't have been happier with the ridiculously yummy results. Enjoy! - ChowMamaStacieOne Hungry Mama

Food52 Review: ChowMama Stacie, inspired by a Martha Stewart recipe, starts with a brilliant concept (polenta instead of cream of wheat!) and runs with it. She blends almond meal with the polenta and cooks the two together, later adding vanilla, fresh blueberries and cardamom. A bit of honey lends just the right amount of sweetness -- a light touch keeps it from being cloying. We tried it with hazelnut meal too, and it was fantastic. We think this delicately flavored breakfast cereal would be great with whatever berries are in season. - A&MA&M

Serves 3 to 4

  • 4 cups milk
  • 3/4 cup quick-cook polenta
  • 1/2 cup almond meal
  • 4 tablespoons butter
  • 1/3 cup honey
  • 1 cup blueberries
  • 1/2 teaspoon vanilla extract
  • pinches Cardamom (up to 1/4 teaspoon)
  • Crème fraîche or sour cream, 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 and whisk until it melts completely.
  3. Turn heat off and whisk in honey, blueberries, vanilla and cardamom. Serve with a dollop of creme fraiche or sour cream and an extra sprinkle of blueberries.
  • This recipe is a Wildcard Contest Winner!
Jump to Comments (24)

Tags: brunch, comfort food, dinner party, Easy, Italian, kid-friendly, polenta, quick

Comments (24) Questions (4)

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about 1 month ago Douglas Boyce

glad you also enjoyed it Amy. I served it guests one weekend and it brought one of my guests back to his childhood growing up in the south.

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about 1 month ago Amy

This is fabulous and will be a regular for me!
I am single so I knew I would be eating it over the course of a few days, so I left the berries out initially and then stirred them in each day after I had reheated the cereal, which worked great. I didn't have to add anything to thin out the leftovers--It pretty much kept the same consistency. Also, it is possible that I just used regular polenta (I live in Germany and the bag just says polenta). I made it exactly per the recipe and I don't think there were any issues--it looked just like the picture.

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2 months ago aruna

When I found out how many calories there are in 1/2 cup of almond meal, I changed the proportion to 1 cup of polenta and 1/4 cup of almond meal. Tastes great! I make this regularly.

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5 months ago Douglas Boyce

We had some guests from the south over one weekend and they adored this dish

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about 2 years ago jess cooks

Made this this morning - pretty good for a lazy Sunday morning. Wish I had cardamom on hand to add, I think that it would have had added the extra something it was missing without it. I did use soy milk/butter since that's what I always have on hand but splurged on plain greek yogurt as the topping and thought really added a necessary tang and freshness.

Now I gotta work on my polenta cooking technique - I think I cooked it a bit too long since mine turned out a bit more thick/pasty than rich/creamy.

Phoebe

over 2 years ago phoebe's pure food

is it breakfast yet? can't wait to try this tomorrow...running out for local berries

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over 2 years ago cuceesprouts

I have made it 3 times in the last few weeks. Now that it is Passover, we are eating it every day. What a great recipe. I did half the butter and honey to make it less sweet and rich. Here is my variation with edited recipe and pictures http://cuceesprouts.com...

Me

over 2 years ago KathyGresko

Wondering how it would be topped with Greek yogurt instead of creme fraiche or sour cream?

Stacie

over 2 years ago One Hungry Mama

i bet great! it's got a similar (enough) tang factor that will work well enough in this context. Tell me how it works!

Taylor_s_birthday_191

over 2 years ago taylor.troxell

Awesome! I made this for a large group of folks unfamiliar with the wonderful range of polenta! I used a locally milled polenta & cut the butter amount in half, but used KerryGold Irish butter. I also spiced the milk with the cardamom (1/2 tsp) before adding the polenta which produced a wonderfully intense perfume. Great recipe, thanks!

Taylor_s_birthday_191

over 2 years ago taylor.troxell

Awesome! I made this for a large group of folks unfamiliar with the wonderful range of polenta! I used a locally milled polenta & cut the butter amount in half, but used KerryGold Irish butter. I also spiced the milk with the cardamom (1/2 tsp) before adding the polenta which produced a wonderfully intense perfume. Great recipe, thanks!

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over 3 years ago Gaea8521

Loved it. Perfect for a balmy and lazy Sunday..

Open-uri.29068

over 3 years ago paul_geils

I made this for breakfast this morning. Wow. is it yummy!!!! The kids couldn't get enough! Well, my wife and I couldn't either.

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about 4 years ago CathyB

This is really good. Since not everyone in my household is a big fan of blueberries, I sprinkled them on top of individual servings. I encourage people to try the sour cream/creme fraiche garnish. The polenta is quite sweet without it. If you skip the garnish, you may want to cut back on the honey a little. I can also report that it reheats well in the microwave.

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about 2 years ago jess cooks

Oh good! I was wondering about the reheat-factor. This sounds fantastic, but there's no way I could eat this all at once.

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over 4 years ago Jaime

i made this with soy milk, and used a little less honey because i didn't have almond meal but read that i could make it using blanched almonds (1/2 c) and granulated sugar (1/2 tbsp). also awesome with strawberries. thank you for sharing!

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about 1 year ago lsgerman

Jaime - can you tell me a little bit more about using blanched almonds and sugar in this recipe (Blueberry Almond Breakfast Polenta)? Almond meal is not something I have on hand and this sounds so yummy I want to try it tomorrow morning. I think my husband (and I) will love it. I just bought fresh organic blueberries yesterday. Thanks.

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over 4 years ago Phyllis Grant

this looks amazing!

First_loaf

over 4 years ago CASJ

I am eating a bowl of this right now - it is wonderful - I never would have thought to add the almond meal. Thanks for the great recipe!

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almost 5 years ago SueG

Gluten-free & a brilliant combination--tres excellent!

Cathy_elton

almost 5 years ago cathyeats

Looks great, but I will try it with skim milk and without the butter, for a lower fat breakfast. The almond meal adds enough richness on its own.

Steve_dunn02

almost 5 years ago Oui, Chef

As much as I love my steel cut oats in the morning, I will definitely give this a try. What a terrific idea!

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almost 5 years ago KelseyTheNaptimeChef

Awesome Stacie - I am sure the newly arrived ChowInfant loved that you ate this, and will love to eat it himself when he is a little older, too!