Take a break from breakfast cereal with this creamy polenta, served hot topped with blackberry jam and a dollop of creme fraiche or sweetened sour cream.
INGREDIENTS (for 6 servings):
- 3 cups milk
- 3 cups water
- 1 cup dry polenta
- 2 tablespoons white sugar
- 1/2 teaspoon salt
- 1/2 cup sour cream (optional)
- 1 tablespoon white sugar (optional)
- 6 tablespoons blackberry jam
In a medium pan over high heat, bring to boil milk and water. Reduce heat to simmer liquid. Stirring constantly, pour in polenta in a thin, steady stream, breaking up any lumps that form. Stir in 2 tablespoons sugar and salt. Simmer, stirring often, until polenta is soft and creamy, about 30 minutes.
In a small bowl, mix sour cream and 1 tablespoon sugar.
Ladle polenta into bowls, and top with about 1 tablespoon of jam and a dollop of sweetened sour cream.
Read about polenta in our handy encyclopedia.