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Honey Breakfast Polenta with Berry Preserves and Honey Toasted Walnuts

Honey Breakfast Polenta with Berry Preserves and Honey Toasted Walnuts

YIELD: Makes 4 servings

INGREDIENTS

For Breakfast Polenta:

1 cup - corn meal

2 cups - water

2 cups - milk (whole)

1/2 tsp. - kosher salt

2 T - honey

1 tsp. - ground cinnamon

2 T - unsalted butter

4 tsp. - good quality berry preserves

For Honey Toasted Walnuts:

1 cup - raw walnut halves

1 tsp. - ground cinnamon

3 T - honey

1/4 tsp. - kosher salt

DIRECTIONS

For Breakfast Polenta:

In a medium saucepan, bring water, milk and Kosher salt to a low boil over medium heat. Slowly add cornmeal, whisking out lumps. Reduce to low heat, simmer and stir continuously until thickened (about 15-20 minutes). Stir in honey, butter and cinnamon until butter is melted and ingredients are combined.

Divide polenta into 4 small bowls, top with berry preserves, honey toasted walnuts, and drizzle with honey.

For Honey Toasted Walnuts:

Preheat oven to 350°F. Line a sheet pan with parchment paper (set aside).

Combine honey, cinnamon and Kosher salt in a mixing bowl. Add walnuts, coat evenly.

Evenly spread coated nuts on lined sheet pan. Bake until toasted (about 10-12 minutes). Cool before topping.

Recipe developed by Chef Tamara Westerhold for the National Honey Board.