Polenta, Peach & Pistachio Cereal Bowl

This sweet polenta (aka corn grits) is a great alternative to oatmeal for breakfast. The quick cook-instant varieties are perfect for speedy construction. I use unsweetened non dairy milk as I like to sweeten the dish with honey after cooking, but use whatever you have and adjust the sweetness accordingly. I always have boiling water on at the same time to soak the pan immediately as the polenta can sometimes stick to the pan. Whilst you enjoy your breakfast the pan can be soaking! 

Yield

2 people

Ingredients list

½ cup (80g) quick cook polenta/corn grits

1 ½ cup (355mls) unsweetened non dairy milk (plus extra, if needed during cooking) 

1 can 14.5 oz (411g) sliced peaches 

¼ cup (42g) shelled pistachio nuts 

Runny honey to serve 

Yogurt to serve

Method 

Heat the non dairy milk in a pan over a medium heat. When it starts to boil slowly pour in the polenta and keep stirring. Don’t wander off, it will stick! 

Cook according to your packet instructions, typically for 10-15 minutes. The polenta should be sputtering gently. 

Keep an eye on the texture, it will change from being coarse and grainy to smooth and silken. If it’s very thick add some extra milk or even the juice from the canned peaches. Aim for a creamy and pourable consistency, like that of a thick soup. 

When cooked, leave the polenta to sit covered for 1 or 2 minutes, then top with the peaches and pistachios. Drizzle with a generous amount of honey to sweeten. Enjoy with a dollop of yogurt.