Morgans Breakfast Polenta

This was my first attempt at polenta. I like it, but it is my mother Sandie who truly loves it. We always eat it with homemade blackberry jam on the weekends. You can substitute your favorite jam. Top with sweetened sour cream or creme fraiche.

Step: 1

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.

Step: 2

In a small bowl, mix sour cream and 1 tablespoon sugar.

Step: 3

Ladle polenta into bowls, and top with about 1 tablespoon of jam and a dollop of sweetened sour cream.

Per Serving: 297 calories; protein 8.3g; carbohydrates 46.9g; fat 8.7g; cholesterol 20.4mg; sodium 508.3mg.

One of most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do double-duty .