Recipes

Overnight Polenta with Fruit & Nuts

Your new favorite breakfast bowl
55 Ratings
100% would make again
Overnight Polenta with Fruit & Nuts Recipe
Photo: Rachel Vanni/Tasting Table

Chef Bruce Kalman of Union restaurant in Pasadena and Knead & Co. in Los Angeles has been our go-to guide for pasta advice, but when we heard about what he's doing with breakfast porridge, we knew we had to investigate. Kalman soaks polenta overnight, just like you would do with oats, then he cooks it over a double boiler and adds fresh fruit, pistachios and honey for a sweet and healthy breakfast bowl.

Having never used a double boiler for polenta, we were surprised by the cooking method. But the creamy and tender result speaks for itself. The best part? By not using direct heat, Kalman removes any chance of the polenta clumping or burning on the bottom of the pot.

While we went sweet with this breakfast bowl combination, you can also mix things up with your toppings of choice. Try adding shaved prosciutto and a poached egg for the perfect savory breakfast bowl.

To learn more, read "The Bowled and the Beautiful."

Overnight Polenta

Recipe adapted from Bruce Kalman, Union, Pasadena, CA

Yield: 4 servings

Prep Time: 15 minutes, plus overnight soaking

Cook Time: 25 minutes

Total Time: 40 minutes, plus overnight soaking

Ingredients

5 cups whole milk

1½ cups coarsely ground polenta

1½ teaspoons kosher salt

Fresh berries and citrus segments, for topping

Toasted pistachios, for topping

Honey, for topping

Directions

1. In a medium-sized glass or metal bowl, combine the milk, polenta and salt, and stir to incorporate. Cover with plastic wrap and refrigerate overnight.

2. The next morning, bring a medium saucepan filled with 2 inches of water to a simmer. Place the bowl with the soaked polenta over the saucepan, making sure the bowl fits over the saucepan without touching the water. Cook, stirring often with a plastic spatula, until creamy and thickened, 20 to 25 minutes.

3. Divide between bowls and top with fruit, toasted pistachios and honey, then serve.

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