Blueberry Polenta
with Bananas and Maple Syrup

You may not think about polenta for breakfast, but it’s almost the same as having a bowl of grits (see ‘Did You Know?” below). This version is beautiful with streaks of blue breaking up the yellow polenta.

Serves

4

Cooking Time

5 Minutes

Release Method

Quick-release

2 tablespoons butter

4 cups water

1 cup polenta

pinch salt

2 tablespoons brown sugar

1½ cups blueberries

2 bananas, sliced

¼ cup half-and-half (or whole milk or heavy cream)

maple syrup

1.Bring the butter and water to a boil in the pressure cooker using the BROWN setting.

2.Whisk in the polenta, salt and brown sugar, and continue to whisk for a full minute so that the polenta has a moment to become suspended in the water rather than sinking to the bottom of the cooker. Lock the lid in place.

3.Pressure cook on HIGH For 5 minutes.

4.Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Stir in the blueberries, bananas and half-and-half, heat through and let a few of them bleed into the polenta making a beautiful blue swirl in the yellow polenta. Serve with maple syrup on top.

Did You Know…?

The difference between polenta and grits is very small. Grits are made from “dent” corn and cook up creamy, whereas polenta is made from “flint” corn and retains some of its granular texture after being cooked.

Blueberry Polenta with Bananas and Maple Syrup