Maple & Berry Hot Cereal

Breakfast perfection! A hearty bowl of creamy polenta, sweetened with maple syrup + warm spices, topped with warm berries.

Are you looking for a break from your classic oatmeal boredom? Then, you should try creamy polenta for breakfast! It cooks quickly, has a nutty-amazing texture, and can be jazzed up with various toppings.

This toasty warm, super cozy recipe is a non-traditional way to serve polenta that will leave you thinking, now that is breakfast perfection! A hearty bowl of creamy polenta, sweetened with maple syrup and warm spices, topped with warm berries.

Ingredients

1 tube San Gennaro Traditional Italian Polenta
1 cup milk of choice
1 Tablespoon butter
¼ cup maple syrup
½ teaspoon vanilla
¼ teaspoon cinnamon
¼ teaspoon cardamom
Pinch of salt

Berry Compote:
2 cups mixed berries
½ orange, zested and juiced
1 Tablespoon sugar

To serve:
Fresh berries
Toasted Nuts
Greek yogurt or a splash of milk

Instructions

Make the berry compote.
Combine all ingredients in a medium pot over high heat. When the mixture starts to boil, turn heat down to low and stir well to keep it from sticking to the bottom of the pot. Simmer on low, stirring every few minutes. Continue cooking over a low heat until all the berries have broken down - about 20-39 minutes.

Make the polenta:
Cut polenta into small, thin slices. Place the cut polenta into a small saucepan and cover it with milk and butter.

Cook over medium heat, frequently stirring until the cubes of polenta have softened and have started to break down - about 5 minutes or so.

Using the back of a wooden spoon or an immersion blender (our recommendation), break up the remaining chunks of polenta and make the mixture smooth, thick, and creamy.

Turn the heat off and whisk in maple syrup, vanilla, cinnamon, cardamom, and a pinch of salt.

Serve creamy polenta in bowls; top with berry compote and finish with a dollop of Greek yogurt, a few nuts, and an extra sprinkle of berries.

What a way to start the day!