Did any of you make the Pumpkin Pie Polenta I posted a few months back? If you did – and liked it – here’s another breakfast polenta recipe for you to try.
Stovetop oats will probably always be my favorite cold-weather morning meal, but every now and then I need to switch up my breakfast routine.
Turns out, polenta/grits is a great way to do just that.
With a ten minute cooking time, creamy consistency, and stick-to-your-ribs satiating power, polenta is a delicious and healthy blank canvas on which you can paint any flavor profile you desire.
For this particular recipe I chose the classic combination of peanut butter and bananas. Sweet ripe bananas and rich creamy peanut butter are blended right into the cooked polenta, resulting in a luxurious bowl of healthy comfort… and really, what could be better on a winter morning?
Peanut Butter & Banana Breakfast Polenta
Prep Time: 2 minutes
Cook Time: 10 minutes
Keywords: simmer breakfast banana peanut butter
Ingredients (2 servings)
- 1 cup water
- 1 cup 1% milk, preferably organic
- 1/4 tsp Kosher salt
- 1/2 cup stone-ground corn grits/polenta, such as Bob’s Red Mill
- 2 large very ripe (dark brown-skinned) bananas
- 1/2 tsp pure vanilla extract
- 2 Tbsp smooth peanut butter
Instructions
Bring water and milk to a low boil in a medium saucepan set over medium heat. Stir in the polenta and salt; reduce heat to simmer. Cook polenta over low heat until thick and creamy, stirring often, about 10 minutes.
While the polenta cooks, mash the bananas in a small bowl.
Two options here:
Spoon cooked polenta into a blender along with the mashed bananas, vanilla extract, and peanut butter; blend until smooth.
Add mashed bananas, vanilla extract, and peanut butter to cooked polenta. Blend using an immersion/stick blender until smooth.
4. Serve hot, with additional peanut butter on top, if desired.
Nutritional Information Per Serving:388.4 calories, 10.5 grams fat, 2.7 grams saturated fat, 5.7 grams fiber, 12.3 grams protein
