This time of year, I find myself craving creamy polenta like crazy. There’s just something about the humble cornmeal mush that’s incredibly satisfying, particularly during this cold, blustery season. That means my obsession doesn’t stop at the dinner table. Sure, I love the stuff tucked underneath a rich ragu or just simply roasted vegetables, but I am constantly looking for ways to get more polenta in my life.
That’s where creamy polenta for breakfast fits in. It’s another excuse to get a dose of the good stuff — but the best part is that you can use whatever leftover polenta you cooked up the night before to make it.
from WordPress https://jonathanwilhoite.wordpress.com/2017/01/05/how-i-turn-last-nights-polenta-into-breakfast-porridge-tips-from-the-kitchn/
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