Start the polentina the night before: Add the polenta and the poppy seeds to a large heavy saucepan and whisk in the boiling water. Cover and let sit at room temperature overnight (or chill, covered, for up to 2 days). The next morning, finish the polentina: Add the milk, 2 tablespoons of the honey, and […]
Start the polentina the night before: Add the polenta and the poppy seeds to a large heavy saucepan and whisk in the boiling water. Cover and let sit at room temperature overnight (or chill, covered, for up to 2 days).
The next morning, finish the polentina: Add the milk, 2 tablespoons of the honey, and the salt to the saucepan with the polenta and whisk well to loosen, breaking up any clumps. Bring to a boil over medium-high heat, whisking occasionally. Cook, whisking continuously and adjusting the heat to maintain a gentle bubble until the mixture thickens, about 2 minutes (beware of splatters!).
Decrease the heat to low to maintain a simmer. Cover and cook, stirring vigorously with a wooden spoon every couple of minutes and scraping the bottom until the polenta becomes creamy and thick (cornmeal remains a little softer), 10 to 12 minutes. The polenta granules will swell and become tender, and the polenta should retain an appealing toothsomeness.
Meanwhile, add the strawberries to a small bowl and stir in the 2 teaspoons honey and the lime juice, tasting and adding more of either to adjust. Set aside to macerate, stirring once or twice, while the cornmeal simmers.
Remove from the heat, stir in the lime zest, and add a bit more milk if you like a looser polentina. Taste for sweetness and adjust with honey as needed. Spoon into four breakfast bowls, top with the strawberries, arranging them like flower petals in the center of the bowl. Or, if you like more fruit, just pile them on. Serve at once.
Be sure to use weight measures as volume can vary widely, especially when using cornmeal.
Adding hot milk in step two will further speed up your breakfast.
Fresh strawberries are a nice contrast on top, but sliced bananas or blueberries work well too.
If you have leftover cooked wheat berries or farro, add
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