For years, my go-to breakfast was oatmeal with banana sliced or mashed in. I ate this almost every day for 2-3 years. More recently, I have been loving Greek yogurt topped with fruit and nuts, granola, or a crumbled muffin. But every now and then, I get bored, and want something different. Yesterday was one of those days.
Last week, Ashley posted a recipe for Coconut Cream Strawberry Polenta that had me drooling over the idea of polenta for breakfast. Strawberries have come and gone here in Virginia (and man, were they good this year!), but blackberries and raspberries are still hanging on (last week’s were a bit “sunburnt”…).
Speaking of berries…
I cannot get enough this summer!
They have been so good–especially the strawberries and blackberries, which taste like they were grown in sugar water!
So I was excited for an opportunity to mix it up, and have a breakfast that put these berries fron and center, with something other than oats or yogurt.
I’m still getting used to polenta… I like it, but I often forget about it, and it doesn’t always excite me the way other foods do. However, when combined with coconut milk and berries, this polenta was divine!
Berry-Coconut Breakfast Polenta
Makes 2 servings
- 1 cup water
- 1/2 cup coconut milk (full-fat or light)
- 1/2 cup polenta
- Unsweetened shredded coconut
- Pecans (optional)
- Agave nectar, honey, or maple syrup (to taste)
- Pinch of Salt
- Fresh berries (such as blackberries, raspberries, or strawberries)
- Greek yogurt (optional)Method
- Combine water and coconut milk in a saucepan, and bring liquid to boil. Whisk in the polenta, cover the pan, and simmer for 5 minutes.
- Meanwhile, place shredded coconut and pecans in a skillet over medium heat. Stir or share the pan often, until nuts and coconut are lightly toasted.
- Once the polenta is cooked, add salt and sweetener of choice. Add more water or coconut milk if the polenta has gotten too thick.
- Divide into 2 bowls, and top with berries, a dollop of greek yogurt, and toasted coconut and pecans.
As an added bonus, I had leftover coconut milk that I poured into an ice tray for use in smoothies!
I had this for breakfast 2 days in a row (thank you, leftovers!), and it may have been even better the 2nd day, as the coconut flavor seemed more pronounced. Polenta is best served immediately, though, and it loses its creaminess once it cools, and doesn’t reheat as well as other grains. I chose to add the yogurt to keep the texture nice and creamy, and to add some “tang” to counter the sweetness of the polenta and berries (though I only added the tiniest bit of agave nectar).
I don’t think this will be one of my “regular” breakfasts, but it will definitely be making an appearance again when I need something a little different. It was a wonderfully tasty (and pretty) way to start the day.