Thursday, April 18, 2013
Creamy Tahini Breakfast Polenta
I love breakfast. I love the ritual of it, the smell of my first cup of coffee, the morning light, of having that moment to settle into the day just as it begins.
However, this romantic dreamy breakfast fantasy is not much of a reality. At least not in my life. I'm lucky if I manage to make a cup of coffee and finish it before I run out the door. I'm having an especially good day if I have time to eat an orange or a few spoonfuls of yogurt (straight from the container). Usually I'm running on caffeine for the first three hours of the day before I manage to shove a bagel or a granola bar in my mouth.
Gone are the days when I used to awake at 6 am, eat a balanced breakfast, then head to the gym before going to work. I have no idea how the hell I managed to pull that off without drugs or magic. These days, if I manage to pull myself out of bed at 7 am it's a freaking miracle.
So breakfast doesn't always happen for me these days. Sometimes I get up early like an adult and eat an egg on toast, but most days I just stare at the contents of my fridge in vain for something that I can whip up and eat in five minutes, cursing myself for not having made breakfast ahead the night before. However, the other week I whipped up a batch of this creamy breakfast polenta, and for a few days, I had breakfast all ready to go. No more staring sadly into the fridge, no more running out the door on an empty stomach. I felt like a pro.
Of course, as soon as I ran out of it, I fell back into bad habits. I'm not fretting - it's all about finding a good morning rhythm. Eventually I'll fall into a better one, that involves coffee, breakfast, and enough extra time to check my Twitter feed. Maybe I'll even start doing pushups and planks - but let's not get too ambitious just yet. For now, let's just eat some polenta.
Creamy Tahini Breakfast Polenta
Adapted from Edible Perspective
This easy breakfast dish is quick to throw together, and the tahini adds a wonderful rich creaminess to it. Use whatever sweetener and fruit you like, or even add a bit of toasted coconut for crunch. Drizzle on some extra tahini if you feel like it. I did.
1 cup polenta/cornmeal
2 cups almond milk
2 cups water
1/4 tsp salt
2 tbsp brown sugar, maple syrup or honey, plus more for sprinkling
1/4 cup tahini
1 tsp cinnamon
1/4 tsp cardamom (optional)
Berries, for topping
Makes 4 servings.
1. Bring almond milk, water, and salt to a boil over high heat.
2. Turn heat down to low and whisk in the polenta, and continue to whisk constantly until the polenta thickens and becomes creamy. This step shouldn't take too long - mine thickened almost instantly. If your polenta becomes too thick, just add more almond milk or water. If it's too thin, just keep whisking until it thickens.
3. Add the sugar, tahini, cinnamon, and cardamom (if using) and whisk in until well blended.
4. Spoon the polenta into bowls while it's still warm, then top with brown sugar or maple syrup. Stir in some fresh or frozen berries, and enjoy! The polenta will keep well in the fridge for up to 4 days, just heat it up with a little extra almond milk in the morning for a quick and delicious breakfast!