Thereâ€™s nothing more nourishing than a good breakfast to start the day off.
I donâ€™t always have time to eat breakfast (especially on weekdays), so I try to make it a little special whenever I get the chance; itâ€™s my favourite meal of the day.
Good, simple and delicious meals that is also wholesome (ish).
My mom used to make a slightly sour porridge from fermented corn dough â€“ I think every Ghanaian mom makes this; itâ€™s eaten from infancy through adulthood.
I havenâ€™t had that uniquely tart, rich and sweet porridge in years, but I bet thatâ€™s where my love of porridge comes from. I always go back to porridges for breakfast; itâ€™s comforting and familiar.
Polenta makes a nice alternative to other hot cereals, and I love making it this time of year.
Maybe itâ€™s because of the colour, and how it reminds me of early morning sunrises.
I make it on those early spring weekend mornings, when itâ€™s bright and still quiet as the city slowly stirs.
Itâ€™s warm, creamy, and sweet and filling â€“ it reminds me a little of Cerelac, an infant cereal from Nestle.
Frankly, I can’t think of a better way to start off the day…
Polenta Porridge with Almond Milk
- 3 â€“ 4 cups almond milk, (plus more for serving)
- Salt (to taste)
- 1 cup polenta (coarse or fine)
- 1 tablespoon vanilla extract
- Maple syrup or honey (to taste)
- Bring about 3 cups of almond milk and salt to boil in a saucepan or pot over medium heat
- Add polenta, mix and lower heat, stirring (or whisk) frequently until polenta is thick and creamy, between 10 â€“ 20 minutes
- Be sure to keep stirring to prevent lumps, sticking and burning
- If the porridge seems too thick, add more almond milk to get a creamy and or desired consistency
- Serve warm with a drizzle of maple syrup (or honey), milk and your favourite toppings of nuts, dried fruits etc