CREAMY LEMON POLENTA TO SURVIVE THE FICKLE FALL

Yeah, I said it, fall you’re fickle!!

On Monday, you had me wearing long thick socks, a full-length coat, and gloves. Gloves? Fall. Really? I thought we were cool?

I was expecting breezy with a chilly welcoming embrace, but noooooooo you had to go all cray, cray and put a Sistah in an Arctic headlock, and if you haven’t noticed, I’m still slightly miffed by the whole gloves apparel, but I digress.

We’re living in cold times, my friends. Cold. Times.

After being brutalized by you know who,  I was certain we needed something hot and creamy that would ensure our survival to see the rest of the week.

Enter: Bob’s Red Mill corn grits to the rescue, with they’re golden, organic, all-natural selves. If your ears pricked at the very mention of Bob’s Red Mill they should. They’re like the King of all the grit makers in the land of grits.  And my family’s favorite! 

Before we dive into this big ol’ bowl of comfy polenta.  Are you attending the Metro Cooking in DC this weekend? Oh, Gawd excuse me. No, Daddy, I’m not soliciting strangers on the internet for meetups. Sorry about that, I’m back.

The Corn grits.

My favorite morning ritual. Inspired by “The husb” who grew up eating “Pop” for breakfast, I know what is Pop? Pop is cornmeal shaped into little balls then boiled in water with lemon juice and sugar.  Sounds delicious right?! But ladies, you know how we do, we tend to take over changes things up a bit.

So, I switched it up by using corn grits over cornmeal what’s the difference? Read this. I swapped out the sugar for maple syrup and kept the distinctive sour taste of lemon. TADAH!

How can you not resist this bowl of creamy lemon polenta with maple syrup drizzled on top glistening like the North Star, and adorned with plump blackberries? Where’s my spoon?!

Mmmmm…creamy lemon polenta.

P.S. Fall, Kiss My Grits!!! ( THIS IS A THROWBACK  THURSDAY VIDEO, A MUST SEE -WAIT FOR IT!)
RANDOM ALERT!! RANDOM ALERT!!

Coming Soon! Pumpkin Patch shenanigans!

CREAMY LEMON POLENTA TO SURVIVE THE FICKLE FALL

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Taste of Yummy

Serves: 4 bowls

Ingredients

• 2 cups of water
• 1 cup of Almond milk
• 1 cup of Corn grits (Obviously, I used Bob's, Red Mill)
• 1 lemon
• ¼ cup of maple syrup
• Blackberries for topping

Instructions

1. Bring liquid to a boil
2. Stir in 1 cup of Corn grits, then reduce heat.
3. Cook slowly for 5-7 minutes until corn grits are done but continue to stir occasionally to prevent sticking to the pot.
4. Squeeze in the juice of 1 lemon. (Hold the seeds). Then stir in maple syrup and one pat of butter.
5. Remove from heat and immediately pour into a bowl. (optional drizzle with maple syrup to taste)
6. Top with blackberries or your fruit of choice.
7. Serve'em up a bowl of hot Corn grits!! Mangia!!

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