Tuesday, February 7, 2012

Dressed-Up Breakfast Polenta

This is an old comfort food from my childhood. When I would be sick or under the weather, my mom would prepare this for me. She knew I would eat just about anything with a lot of cheese. I just dressed it up a little to make it more sophisticated for an adult breakfast or brunch!

Here is my recipe:
1/2 cup sour cream
3 tablespoons maple syrup (pure, not maple flavored)
2 cups Jackie's Homemade Chicken Stock, divided.
2 1/2 cups water
1 1/2 teaspoons salt
3/4 cup yellow cornmeal (certified gluten free)
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
1/2 cup Italian four-cheese blend
3 tablespoons butter (no substitutes), softened to room temperature
8 pieces smoked bacon
pinch salt
1/2 cup dried cranberries, currants or raisins

Here is how I put this old fav together:
1. In small bowl, whisk together sour cream, syrup and salt until smooth; set aside.

2. Bring 1 cup chicken stock, water and salt to a rolling boil in a large saucepan.  In separate saucepan, place butter and 1 cup chicken stock over low heat.

3. Gradually whisk cornmeal into first saucepan; reduce to low heat. Cook, stirring often to prevent polenta from settling to the bottom of the pan. Gradually add extra broth and butter mixture and heavy cream. Continue to cook until mixture thickens and cornmeal is tender, about 30 to 40 minutes. Remove from heat and add cheeses . Stir until cheeses melt.

While polenta (cornmeal) is cooking, place bacon in large skillet over medium heat. Fry until crisp; drain on paper towel.

To Serve:
Transfer cooked polenta into 6 serving bowls. Top each with two  pieces of crisp bacon and sprinkle with dried cranberries, raisins or currants. Drizzle liberal amounts of sour cream mixture over polenta.

Servings: 6

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes

Nutrition (per serving): 673 calories, 386 calories from fat, 43.3 g total fat, 94.6 mg cholesterol, 1184.1 mg sodium, 256.3 mg potassium, 60.9g carbohydrates, 4.4 g fiber, 7 g sugar, 10.9 g protein.

Recipe Type: Breakfast, Breakfast Foods, Brunch, Gluten Free

Author: Dr. Jacquelyn P. Horne
Copyright: 2013

1 comment:

  1. I like your savory breakfast polenta. I think you would like a recipe for a sweeter variation http://cuceesprouts.com/2012/04/blueberry-almond-breakfast-polenta/


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