How about a hearty breakfast to kick off the week?
If you’re looking for the perfect dish to change up your morning meal game, this Pear and Plum Breakfast Polenta with Maple Syrup is the answer!
If I had to choose to eat just one meal for the rest of my life, it would probably be breakfast. There are just so many possibilities! You can go sweet or savory, carb- or protein-heavy, big or small…pretty much anything goes. And you could say I’ve really run the breakfast recipe gamut here on CGC – posting everything from a Savory Bacon Oatmeal to these Breakfast Banana Splits to these Maca Chia Cocoa Protein Pancakes. I hope you’re not sick of breakfast recipes, because they are just gonna keep on a-comin’.
But really, what we’re here to talk about today is my latest breakfast obsession: this Pear and Plum Breakfast Polenta with Maple Syrup! It’s got the perfect balance of cozy fall flavors while still hanging on to the last few hints of summer, and did I mention it tastes amazing? Seriously, if you haven’t enjoyed polenta loaded with your favorite roasted fruits for breakfast yet, your life is going to change completely as soon as you put a spoonful of this in your mouth.
So here’s the scoop (literally): You’ll want to find some quick-cooking polenta and get a hold of the ripest, juiciest fresh pears and plums you can find. You’ll also need some almond milk, maple syrup and plenty of cinnamon (we’re talking sticks AND ground – no holding back here!)
Quick-cooking polenta is pretty magical in that you can make it in no time at all, so our Pear and Plum Breakfast Polenta with Maple Syrup is totally achievable even on weekday mornings.
While your polenta is cooking (in some glorious unsweetened vanilla almond milk to give it an extra creamy flavor), you’ll want to get your pear and plums sautéing in their delicious bath of browned butter and cinnamon. You’ll also want to be sure you have some toasted slivered almonds on hand – these babies are the perfect finishing touch and add a nice hit of texture to the rest of the dish.
Oh! And we can’t forget the maple syrup. I know it’s a bit indulgent, but adding some to the polenta as it cooks adds the perfect hint of sweetness to the base of the dish, and I MIGHT also highly recommend drizzling some on top of the assembled dishes when you’re ready to dig in. Can one ever have too much maple syrup as we officially find ourselves celebrating fall in all its glory? I think not.
Speaking of fall and all its glory, I can’t believe it’s already October! Where in the world did September go? I’m continuing to hustle to get some yummy recipes lined up for you while I’m out in maternity leave, but if you have anything specific you’d like to see here on the blog for the holidays, please send suggestions my way!
I hope you all have a wonderful week filled with delicious breakfasts, filling breakfasts like this Pear and Plum Breakfast Polenta! Xx
This new take on polenta features pears and plums sauteed in cinnamon and brown butter, crunchy toasted almonds and a drizzle of maple syrup.
- 3 cups water
- 3 cups unsweetened vanilla almond milk
- 1 teaspoon salt
- 2 cups quick-cooking dry polenta
- 1/3 cup maple syrup, plus more for drizzling
- 5 tablespoons butter
- 1 cinnamon stick
- 3 plums, thinly sliced
- 2 pears, thinly sliced
- 1/2 teaspoon ground cinnamon
- 1 cup toasted slivered almonds
Combine the water and unsweetened vanilla almond milk in a large saucepan and bring to a boil. Once boiling, add the salt, then sprinkle in the dry polenta. Cook according to polenta package directions. Once polenta is almost through cooking, stir in maple syrup. Keep warm.
Place butter and cinnamon stick in a large sauté pan over medium-high heat and cook until butter is melted and takes on a golden-brown hue, then add sliced plums and pears and sprinkle on ground cinnamon. Sauté until fruit is soft but not mushy, then remove from heat and take out the cinnamon stick.
Spoon a hearty scoop of the polenta into a bowl, top with sautéed fruit and then sprinkle on toasted almonds. Drizzle on more maple syrup if desired.