Lemon-Poppy Seed Polenta with Blueberries

Yield: 2 servings

This hot breakfast porridge is delicious and comes together as quickly as oatmeal. Add honey for sweetness, if you wish. If you use fresh blueberries, just sprinkle them on top of your finished polenta as they may burst as you stir them (or, enjoy a purple breakfast!).

Ingredients:

  • 1 cup reduced-fat milk
  • 1 cup water
  • 1/4 teaspoon salt
  • 3/4 cup polenta (corn meal)
  • 1 lemon, zested and juiced
  • 1 teaspoon poppy seeds
  • 1/4 cup dried blueberries
  • honey (optional)
  • butter (optional)

Procedure:

  1. In a non-stick saucepan, bring the milk, water, and salt to a simmer.
  2. Slowly add the polenta while whisking constantly. Whisk for 2-3 minutes as polenta thickens. Remove from heat and set aside, covered, for 5 minutes.
  3. Add the lemon zest, lemon juice, poppy seeds and dried blueberries. Stir to combine. Portion into bowls and serve. Optional – top each serving with honey and/or a bit of  butter.

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