Breakfast Polenta

Soft cornmeal porridge is one of the most comforting and delicious breakfasts we know. Our red flint corn is grown here on the TEC farm, dried in our hoop house, and then taken off the cob and freshly milled on site.

The freshness of the milling and heirloom varietal mean that this polenta is full of nutty corn flavor and texture. Serve it with dried fruits, butter, and brown sugar as a sweet hot cereal. Or go savory and top it with some wilted arugula, chopped almonds, a crumble of dry jack cheese and a drizzle of really good olive oil.

*note that this recipe is designed to work with our specific TEC polenta. The different grind, variety, and age of all polentas dramatically affect the water ratio and cooking time.

1 cupdried polenta
3 cupswater
1 tspsalt

In a small pot, bring the water to a boil and add the salt. With the water at a brisk boil, sprinkle the dry polenta in, whisking to avoid lumps. Continue to whisk until the polenta has absorbed enough water to make a loose “gravy” texture. Cover the pot, turn down the heat, and let the polenta cook very slowly for 30 minutes, stirring occasionally and being sure to not let it scorch on the bottom of the pot. You can always add a dash more water if the polenta is becoming dry before cooking through. Taste for salt and doneness before turning off the heat.