Breakfast Polentina:

Polentina is a creamier, more liquid form of polenta that is often served in Italy as a comforting breakfast porridge. It has become a staple at my breakfast table since moving to Chicago. A warm and inviting treat to coax me from bed on the coldest of mornings. I love its creamy, though still thick consistency, and the way it "sticks to your bones" to provide a feeling of fullness to last throughout the morning. Plus, it's a delicious substitute for the standard oatmeal or cream of wheat, and is also a great addition to spruce up your baby's food as well. (I do recommend skipping all of the butter and syrup if you're giving it to your child, no need to get them started too early on the fats and sweets. Save this tasty dish as a treat for the grownups!)
This recipe utilizes the same course ground, yellow cornmeal that is often used to make plain-old polenta, or cornmeal mush. Instead of being out-shined as a side dish for a savory meal the cornmeal takes center stage. Best of all, it's completely versatile. Try it with whatever combination of toppings you have available. As bananas are just creeping into season, I'm giving you my favorite recipe for Polentina with Bananas and Maple Syrup. It has just enough sweetness to get you up and running early in the morning, but plenty of creaminess to stay balanced. I recommend topping your bowl with a light sprinkle of sea salt to help increase the deliciousness, though it is still just as tasty without the salty addition.


Polentina with Bananas and Maple Syrup

1 + 2/3 cup Water

1 + 2/3 cup Milk

1 + 1/2 tbsp Sugar (granulated, brown, sucanat.. take your pick)

3/4 cup course ground, yellow Cornmeal

Ripe Bananas, sliced. (I enjoy them best when the peel gets little brown spots on it, but you may not. To each their own, I suppose.)

Warmed Maple Syrup, to your liking.

A few pats of Butter

Fine Sea Salt


1. In a heavy sauce pan, bring the water, milk, sugar and a pinch of salt to a simmer over medium-high heat.

2. Reduce the heat to low and slowly drizzle in the cornmeal while stirring. Don't make any lumps, i.e. stir constantly in one direction until all of the cornmeal has been added.

3. Stir throughly every minute or two until the the cornmeal has become tender, taste tests will be needed to determine it's doneness.

4. Add additional milk or water during cooking so that the cornmeal maintains its creaminess, I like to gauge it on the little volcano bubbles that pop up during cooking. The steam should build up just enough to pop through to the surface, but not pop with enough force to fling little bits of polenta out of the pan.

5. Spoon into bowls, top with bananas, maple syrup, butter and salt.


What's not to enjoy?? I know what I'm making for Sunday brunch tomorrow.

(Note: This recipe is originally from one of my coveted cookbooks, Williams-Sonoma Breakfast. Though it is rather mainstream, I have yet to find a recipe that I don't just absolutely love! It's a great addition to any cook's library who has a thing for breakfast. It has phenomenal food photography and the recipes are simple, yet elegant.)