There’s nothing more nourishing than a good breakfast to start the day off.
I don’t always have time to eat breakfast (especially on weekdays), so I try to make it a little special whenever I get the chance; it’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 – I think every Ghanaian mom makes this; it’s eaten from infancy through adulthood.
I haven’t had that uniquely tart, rich and sweet porridge in years, but I bet that’s where my love of porridge comes from. I always go back to porridges for breakfast; it’s comforting and familiar.

Polenta makes a nice alternative to other hot cereals, and I love making it this time of year.
Maybe it’s because of the colour, and how it reminds me of early morning sunrises.
I make it on those early spring weekend mornings, when it’s bright and still quiet as the city slowly stirs.
It’s warm, creamy, and sweet and filling – 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…

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Polenta Porridge with Almond Milk

INGREDIENTS

• 3 – 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)

DIRECTIONS

1. Bring about 3 cups of almond milk and salt to boil in a saucepan or pot over medium heat
2. Add polenta, mix and lower heat, stirring (or whisk) frequently until polenta is thick and creamy, between 10 – 20 minutes
3. Be sure to keep stirring to prevent lumps, sticking and burning
4. If the porridge seems too thick, add more almond milk to get a creamy and or desired consistency
5. Serve warm with a drizzle of maple syrup (or honey), milk and your favourite toppings of nuts, dried fruits etc
6. Enjoy!

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