Think outside the gluten free cereal box.
breakfast pumpkin polenta photo by vsimon
In a jiffy, stir up some steamy delish-ish-ness.
You can also make a bigger batch and keep it in the fridge for a few days. It will thicken over time, just add some water to thin. Warm in the microwave or on the stovetop.
Breakfast Pumpkin Polenta
|serves 1||metric measures|
|1/4 cup cornmeal||35 gm|
|1 cup water||240 ml|
|¼ cup pumpkin||60 gm|
|2 teaspoons dark brown sugar||8 gm|
Mix cornmeal and water in a saucepan. Traditional polenta recipes say to bring the water to a boil, and carefully whisk in the cornmeal. Don’t do that, you are sure to get lumps.
Completely stir the cornmeal into the water BEFORE you turn on the heat.
Add pumpkin to the mix.
Bring to a simmer, stir constantly. Cook until thick, about 5 minutes. Guaranteed- no lumps!
You can read the morning paper as you stir if you must multi task.
Put into serving bowl. Top with dark brown sugar, dried cranberries, and walnuts. How often do you garnish your breakfast? I do it every time I have some version of cereal. I like the extra texture and flavor.
Appreciation for inspiration for this simple delight goes to Jes at VeganMofo III. Check out her post for more up line credits. Jes shared her version in the Go Ahead Honey, It is Gluten Free pumpkin issue at Life, Gluten Free.