- Serves: 2
- Active Time: 30 mins
- Total Time: 30 mins
- Views: 31,607
- Success Rating: 97% (?)
In Italy, polentina refers to a loose and creamy form of polenta. It is often served as a porridge for breakfast.
*Note: Any non-diary milk would work for this recipe.
To cook the polentina, place the water, milk, sugar, salt and vanilla into a medium-sized pot. Slowly whisk in the polenta. Once fully incorporated, turn the heat on to medium-high and bring to a boil, whisking frequently.
Once boiling, reduce the heat so the mixture just simmers. Continue to whisk frequently for about 10 minutes. Once the mixture begins to thicken, switch to a long-handled wooden spoon or heat-proof spatula. Keep the mixture at a gentle simmer and continue to cook for about 20 minutes, scraping the bottom and the sides of the pot frequently.
Once the polentina is smooth and cooked to your liking, remove it from the heat. Note: For a thicker texture, simply continue to cook until you reach the desired thickness; for thinner polentina, add more milk and/or water to thin it out.
I wish someone had offered me this breakfast when I was in Italy! At home, it's a delicious and welcome change from oatmeal or granola. The only disadvantage is the lengthy cooking, but all 20 minutes were important for breaking down the starchiness of the polenta (and I added about ¼ cup of water/almond milk toward the end). Also, ¼ cup of maple syrup divided between two servings is more than enough; I suggest starting with about half and adding more to taste.
Rouxbe StaffGreat to hear that you enjoyed this, Susan! And, I agree that it is a nice supplement to other grains-based breakfast preparations. It is also nice service with ice cream for dessert...
I think a tablespoon of full fat coconut milk (per serving) would be delicious as well.