Polenta - it's for breakfast

Last week I poured over my new cookbooks for a little 2012 inspiration. A recipe from the Food52 Cookbook showcased a fabulous breakfast polenta w/ almond meal & blueberries. Since I had all of the ingredients in my cupboard, along with a few extras, I gave it a whirl.

Polenta w/ Blueberries adapted from the Food52 Cookbook, recipe by OneHungryMama


  • 5 cups of milk (2% or whole)
  • 3/4 cup polenta (not quick-cooking, I didn't have any on hand)
  • 1/2 cup of almond meal (trader joes has it in stock regularly)
  • 3-4 tbsp butter
  • 1 cup of blueberries, rised & gently patted dry
  • 1/2 tsp vanilla extract
  • 1 tbsp vanilla sugar
  • honey to taste
  • 1/2 cup of sour cream
  • 1/4 cup pasted slivered almonds


  1. in a large saucepan, bring the milk up to a simmer
  2. reduce heat to low and whisk in polenta and almond meal, because I used slow-cook polenta it will take about 10 or so minutes, instant will take about 5 mins to thicken & smooth-out
  3. when the polenta is smooth, stir in the butter & vanilla sugar
  4. turn off the heat and stir in the sour cream, vanilla & honey (to taste)
  5. top with blueberries & slivered toasted almonds

Because my son is in love with whipped cream, I topped his with a little extra sweetness. This will keep well in the fridge, just add an extra tablespoon of milk when you re-heat it. It also transforms into a nice polenta cake with a little more sour cream & an egg!