Prep 15 mins
Cook 20 mins
We have hot cereal 3 to 4 times a week and so we don't get tired of the same old thing, I look for variations. I found this recipe on the Williams-Sonoma website. The recipe serves 4 and if you are cooking for 2 leftovers are easly warmed and if necessary thinned with a little extra milk.
- 2 cups water
- 2 cups milk
- 1 1⁄2 tablespoons sugar
- 1⁄4 teaspoon salt
- 3⁄4 cup polenta or 3⁄4 cup coarsely ground yellow cornmeal
- 2 ripe bananas, peeled and sliced 1/4 inch thick
- 1⁄2 cup maple syrup, warmed
- melted butter (optional)
- Over medium heat, in a large, heavy saucepan, combine 1 2/3 cups of the water and milk along with the sugar and salt; bring to a boil.
- Reduce the heat and when the liquid is barely simmering; whisk, in the same circular motion, polenta in a slow, steady stream until all the grains have been absorbed and the mixture is smooth and free of lumps.
- Reduce heat to very low and with a wooden spoon stir thoroughly every 1 to 2 minutes or until the polentina is loose and creamy, about 10 to 15 minutes.
- Add additional water and milk as necessry; the mixture should be very liquid.
- Ladle into individual bowls, top with the sliced bananas and drizzle with the warmed syrup.
- Drizzle with melted butter if desired.
This one was certainly different, I liked it though. I really loved the mix of bananas and maple syrup, it's the flavor of the cornmeal that I need to get used to. I think that I will try this combination out on oatmeal and cream of wheat sometime though. Thanks for the recipe and ideas.