Strawberries and Cream Breakfast Polenta
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 teaspoon salt
- 2 cups water
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups milk
- diced strawberries
- 3 tablespoons packed light brown sugar
- 1 cup coarse polenta (not instant or quick cooking)
- few splashes half and half (or whole milk)
- chopped nuts of your choice (i like walnuts or alm
- Carbohydrate 12.0397035473981 g
- Cholesterol 15.0000000126803 mg
- Fat 4.87608083745442 g
- Fiber 0.00110416666666667 g
- Protein 4.83758875408304 g
- Saturated Fat 2.7976983356982 g
- Serving Size 1 1 serving (275g)
- Sodium 66.3273333880613 mg
- Sugar 12.0385993807315 g
- Trans Fat 0.567572833812647 g
- Calories 114 calories
To make the polenta - add the milk, water and salt to a medium saucepan. Set the pan over medium-high heat and bring to a low simmer. Slowly pour in the polenta, whisking constantly the entire time. Turn the heat down to low and partially cover with a lid. Cook for about 25 to 30 minutes, whisking every few minutes to get out any lumps (be sure to scrape the sides and bottom of the pan). You want the polenta to thicken and have a creamy consistency. If it starts getting too thick, you can add in a little more milk (a tablespoon or so at a time).Remove from the heat and add in the brown sugar and vanilla extract. Whisk to combine.Ladle the polenta into bowls. Top with some diced strawberries, a splash of half and half and some chopped nuts. Serve immediately.
