Up your whole grain game in the morning with this breakfast polenta ~ by Deanna Segrave-Daly, RD
Disclosure: This post was sponsored by I Can’t Believe It’s Not Butter® through their partnership with POPSUGAR. While I was compensated to write a post about I Can’t Believe It’s Not Butter® Deliciously Simple™, all opinions are my own.
I totally get into breakfast ruts.
For a good chunk of 2013, it was Banana Mocha Frappe and peanut butter toast every morning. Then over the past few months, I switched things up (kind of) and was on a Gingerbread Smoothie with peanut butter oatmeal tear.
I know, I’m living on the edge.
I use to make polenta a lot for dinner back in my single days – it was easy, cheap and could be paired with all different types of delicious foods like cheese, shrimp, roasted tomatoes, etc. But it’s been awhile since I’ve made it and I figured why not for breakfast? And when I got the opportunity to review I Can’t Believe It’s Not Butter Deliciously Simple spread (say that three times fast), I figured a breakfast polenta would be an appropriate recipe to try with it.
Back in the day (during those single days), ICBINB spray was a constant in my refrigerator – when I was strict with my calorie intake. Then I started getting away from oil based spreads and went back to butter as I tried eating less processed foods.
But my interest was piqued to try this new Deliciously Simple™ spread because of its tagline: “100% Taste. 0% Artificial Preservatives.” Turns out, it’s made with simple ingredients including nonfat yogurt and vegetable oil and it doesn’t have the laundry list of unrecognizable ingredients – a win in my book.
OK, so how did it taste? It was creamy, slightly sweet and velvety smooth. As far as versatility, I wasn’t sure how well it would work when heated but I had no problem sautéing the pears in a few tablespoons for about 10 minutes. And the dollop on top melted right into the hot bowl of polenta.Print
Breakfast Polenta with Cinnamon Pears
Up your whole grain game in the morning with this breakfast polenta.
- Yield: 6 servings 1x
- 2 cups stone ground, whole grain cornmeal
- 2 1/2 cups cold water
- 1 1/2 cups nonfat milk
- 1/4 teaspoon salt
- 4 cups boiling water
- 1/4 cup maple syrup
- 1 tablespoon I Can’t Believe It’s Not Butter® Deliciously Simple™ spread
- 3 tablespoons I Can’t Believe It’s Not Butter® Deliciously Simple™ spread, divided
- 4 large pears, cored and chopped (about 2 cups)
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- For the polenta, in a large pot, whisk together cornmeal, 2 1/2 cups cold water, milk and salt. Bring to a boil; whisking often. Once boiling, with a wooden spoon, slowly mix in 3 cups boiling water. Reduce heat to medium-low and cook for 35 minutes, stirring frequently. Stir in an additional 1 cup boiling water and then cook for another 10 – 15 minutes, stirring frequently.
- Remove from heat and mix in maple syrup and 1 tablespoon Deliciously Simple™ spread.
- For the pears, melt 2 tablespoons Deliciously Simple™ spread in a medium pot. Add pears and saute for 8 -10 minutes, until pears soften. Stir in brown sugar and cinnamon; cook another minute and then remove from heat.
- To serve, spoon polenta into bowl, top with 1/3 cup pears and 1 teaspoon of Deliciously Simple™ spread.
Nutrition lowdown: Deliciously Simple™ has the same amount of calories per serving as butter but significantly less saturated fat so it can be a good option if you are closely watching your saturated fat intake but still want to enjoy the taste and mouthfeel of butter. And not to sound like a downer dietitian, but moderation is key when using any type of fat or oil in your daily eating routine.
And speaking of daily eating routines, here are a few more Teaspoon of Spice recipes to expand your whole grain* breakfast horizons (I’m ready to recharge my usual breakfast routine again with some of these):
- Tropical Breakfast Farro (including several whole grain breakfast recipes from other bloggers!)
- Honey Nut Breakfast Grits
- Pecan Date Breakfast Couscous
- Baked Oatmeal Squares with Cherries
*Note: when buying cornmeal, look for one that provides at least 4 grams of fiber per serving (I like Bob’s Red Mill Medium Grind Cornmeal.)
Are you a butter or a vegetable spread person? Besides oatmeal, do you ever cook other whole grains for breakfast? Do you ever get into breakfast ruts?