Polenta Breakfast Porridge

Porridge for breakfast is da bomb. Much more gentle on the system than dried, hard toast, porridge is also more relaxing and much less shocking on your tummy as you break your overnight fast. (super cool tidbit: breakfast = break + fast) Usually I’ll just use some leftover grain from the day before, add a bit of water, and then let it simmer until the porridge looks nice and creamy. But what to do on days when there isn’t any grain?! Enter polenta porridge. Make it sweet with maple or brown rice syrup, or a little savoury with a bit of umeboshi plum chopped and added in. Either way, it’s simple and quick. If you make a little extra (and it’s not too runny), pour the leftovers into a pyrex dish, let it chill, then cut into squares and fry for your grain at dinner or lunch. I especially love polenta porridge for breakfast alongside a bowl of miso and a plate of greens- a supercharged way to start the day!