Polentina With Bananas and Maple Syrup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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We have hot cereal 3 to 4 times a week and so we don't get tired of the same old thing, I look for variations. The recipe serves 4 and if you are cooking for 2 leftovers are easly warmed and if necessary thinned with a little extra milk. Ingredients:
2 cups water |
2 cups milk |
1 1/2 tablespoons sugar |
1/4 teaspoon salt |
3/4 cup polenta or 3/4 cup coarsely ground yellow cornmeal |
2 ripe bananas, peeled and sliced 1/4 inch thick |
1/2 cup maple syrup, warmed |
melted butter (optional) |
Directions:
1. Over medium heat, in a large, heavy saucepan, combine 1 2/3 cups of the water and milk along with the sugar and salt; bring to a boil.
2. Reduce the heat and when the liquid is barely simmering; whisk, in the same circular motion, polenta in a slow, steady stream until all the grains have been absorbed and the mixture is smooth and free of lumps.
3. Reduce heat to very low and with a wooden spoon stir thoroughly every 1 to 2 minutes or until the polentina is loose and creamy, about 10 to 15 minutes.
4. Add additional water and milk as necessry; the mixture should be very liquid.
5. Ladle into individual bowls, top with the sliced bananas and drizzle with the warmed syrup.
6. Drizzle with melted butter if desired.
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