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."
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
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
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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