Breakfast Polenta With Dried Cranberries And Almonds Recipes

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CREAMY POLENTA WITH BACON AND CRANBERRIES



Creamy Polenta with Bacon and Cranberries image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

2 cups low-sodium chicken broth
3 teaspoons kosher salt, plus extra for seasoning
1 1/4 cups polenta or yellow cornmeal
1 cup freshly grated Parmesan
3/4 cup whole milk, at room temperature
5 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
Freshly ground black pepper
10 to 12 strips thick-cut applewood smoked bacon (about 1 pound)
1 cup mascarpone cheese, at room temperature (about 8 ounces)
3 tablespoons maple syrup or agave
Pinch kosher salt
1/2 cup dried cranberries

Steps:

  • For the polenta: Bring the broth, 2 1/2 cups water and the salt to a boil in a heavy 5-quart saucepan over medium-high heat. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pan from the heat. Add the Parmesan, milk and butter. Stir until the butter and Parmesan have melted. Season with salt and pepper.
  • For assembly: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bacon in a single layer on a rimmed baking sheet. Bake until brown and crispy, 15 to 17 minutes. Drain on paper towels. When the bacon is cool enough to handle, chop into 1/2-inch pieces. Set aside.
  • Whisk together the mascarpone cheese, maple syrup and salt in a small bowl until smooth.
  • Transfer the polenta to 4 bowls or serving plates. Divide the bacon pieces and spoon on top. Dollop each serving with the mascarpone mixture and sprinkle with the dried cranberries.

MORGAN'S BREAKFAST POLENTA



Morgan's Breakfast Polenta image

This was my first attempt at polenta. I like it, but it is my mother Sandie who truly loves it. We always eat it with homemade blackberry jam on the weekends. You can substitute your favorite jam. Top with sweetened sour cream or creme fraiche.

Provided by mhurst86

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 55m

Yield 6

Number Of Ingredients 8

3 cups milk
3 cups water
1 cup dry polenta
2 tablespoons white sugar
½ teaspoon salt
½ cup sour cream
1 tablespoon white sugar
6 tablespoons blackberry jam

Steps:

  • In a medium pan over high heat, bring to boil milk and water. Reduce heat to simmer liquid. Stirring constantly, pour in polenta in a thin, steady stream, breaking up any lumps that form. Stir in 2 tablespoons sugar and salt. Simmer, stirring often, until polenta is soft and creamy, about 30 minutes.
  • In a small bowl, mix sour cream and 1 tablespoon sugar.
  • Ladle polenta into bowls, and top with about 1 tablespoon of jam and a dollop of sweetened sour cream.

Nutrition Facts : Calories 296.9 calories, Carbohydrate 46.9 g, Cholesterol 20.4 mg, Fat 8.7 g, Fiber 2 g, Protein 8.3 g, SaturatedFat 4.7 g, Sodium 508.3 mg, Sugar 22.9 g

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