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
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?