Crispy Polenta with Toasted Walnuts and Fresh Peaches

Sometimes I get into a rut making the same foods, especially when it comes to breakfast. I was perusing the grocery store shelves, pondering new breakfast ideas when I remembered a yummy breakfast my brother-in-law made one time while I was visiting. I decided to try making something similar. It’s really simple to make and is a tasty alternative to the usual breakfast foods.

This dish features polenta, a tasty porridge made of cornmeal. I bought pre-made Polenta at Trader Joes for this, but you can make it yourself at home pretty easily. I was aiming for a quick breakfast this morning, so that’s why I used premade. Making polenta yourself isn’t hard, but it does take a little time and a decent amount of stirring. The blog theKitchn has pretty good instructions and info about how to make your own polenta. She uses butter in hers, but you can easily veganize it by using vegan butter instead. If you make it yourself, try to make it on the firmer side or let it sit overnight to firm up in the fridge.

A quick note about the “recipe”. This isn’t really a set in stone recipe so much as an idea you can customize. If you don’t like walnuts, leave them out or use almonds, pecans, etc. instead. The same goes for the brown sugar…you could use maple syrup, agave, etc. And of course the peaches are optional too. You could also use berries, jam, apple butter, or any other topping you like! This dish is sweet, but if you’re looking for a more savory polenta breakfast dish I posted the recipe for a Polenta Breakfast Casserole about a year and a half ago. It’s really, really good, so check it out if you missed it!

Crispy Polenta With Toasted Walnuts and Fresh Peaches

Ingredients: (Makes enough for 2-3 people)

18 ounce package of Polenta (or a batch of homemade polenta)
vegan butter
about a 1/2 cup of walnuts
2 – 3 Tbsp of brown sugar (about 1 Tbsp per serving)
1 fresh peach

Directions:

  • Slice the polenta into 1/2 inch thick slices. Pan fry the slices in a little bit of vegan butter. Let them get crispy around the edges. Gently flip the polenta slices. They’ll fall apart if you’re too rough with them, but if you’re gentle they should hold together.
  • Toast the walnuts in a pan over medium heat, stirring them often so they don’t burn.
  • Wash and slice your peach.
  • Place the crispy polenta on a plate. Sprinkle the toasted walnuts on top, and then sprinkle on some brown sugar. Place the sliced peach on top and enjoy your simple, yummy breakfast!
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2 thoughts on “Crispy Polenta with Toasted Walnuts and Fresh Peaches

  1. Seester, check out my recipe for making polenta in the oven. (Almost) no stirring, and it comes out great. We make a big dish of it to have with dinner, then by the next morning it has firmed up to a sliceable consistency, perfect for this breakfast!

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