Breakfast this morning was polenta (yellow grits/cornmeal mush/cornmeal porridge). While I’m perfectly happy with just salt, black pepper and a little butter in my grits, I thought I would give it more flavor and sneak in some greens.
When I make polenta I don’t bother with all the stirring or whisking until thickened routine. I just mix the cornmeal in the pot with cold water and salt, put a lid on it and keep the heat on fairly low. When it thickens I’ll stir it, add hot water as needed, replace the lid and continue cooking with the heat as low as it can go, stirring only occasionally and adding water when necessary. What sticks to the bottom of the pot will loosen when taken off the heat and allowed to rest a few minutes with the lid on before serving.
Crispy crumbled bacon, I used MorningStar Farms® Veggie Bacon Strips, was added to the thickened cornmeal. One and a half minutes in the microwave crisped the strips enough to crumble.
I didn’t want green polenta but I did want greens in the polenta, so I blanched the spinach separately before mixing it in.
A poached or fried egg with a runny yoke would have been good on top but we enjoyed it just like this.