Breakfast is often an important part of the negotiation I have with myself in the morning. The first thing I do when I wake up is grab my phone and stumble around from my inbox to
a few reputable news sources Instagram and Feedly until I can read straight. I will encounter pictures of food almost immediately and they will remind me about breakfast. The amount of time it takes to get out of bed depends in part on whether there is something good waiting for me in the kitchen. A bit more mindless scrolling or oatmeal? Liking a few pictures or putting some blueberries in my yogurt?
I’ve been on a sweet breakfast kick for a while now. And by a while I mean probably over two years. In college, a big fluffy omelet or egg-and-cheese bagel was the best breakfast after morning water polo practice, which was usually the only time I had a real meal in the a.m. hours. Now that I’ve figured out how to eat like a person who doesn’t work out for hours a day, I prefer things a little lighter and sweeter.
Though I most often encounter polenta — or its American cousin, grits — as a savory side, it makes an excellent stand-in for oatmeal in the morning. This recipe dresses up sweet breakfast polenta and makes an excellent addition to a big brunch.
Sprinkling the polenta and berries with sugar before a quick trip under the broiler makes for a nice caramelized top and extra juicy berries. It also means you can make the polenta the night before, stud it with berries, and pop it in the fridge until it’s time to eat. All you have to do the next morning is roll out of bed, sprinkle, broil, and serve….