May 14, 2015

Nana Nut Polenta

I'm not happy. A boy in my physics class has more Taylor Swift CD's than I have. And we're talking about WAY more. And that's before we got onto the digital ones. Yes, I am affected by such trivial matters. 

Right, now. It's not Nana Nut Polenta, as in a nut polenta that belongs to you're grandmother (sorry Nana), but nar-na. As in ba-nar-na- without the 'ba' at the front, cause then their ain't any alliteration audience. (I do English Lit, I am GOOD at alliteration.) (But no, I can't get banana and nut to start with the same letter).

This was the first time I used polenta to make polenta (before I'd only ever used it to make cornbread like products) I've done so several times since. It's yummy. It's not anywhere near as good as oatmeal (because let's face it- nothing is as yummy as oatmeal- oatmeal is in a league of it's own). The color is definitely nicer though- it's such a pretty yellow-y golden color. It kind of matches out kitchen walls- which my parents decided to paint yellow.

So it's a nice change from oatmeal. You are 'supposed' to cook it and then bake it- but who has time- it's early in the morning and you want breakfast! Not lunch. (Okay- in the future I will probably post all about how wonderful baked polenta is- but until then baked polenta is bad). And even without baking polenta is thick and gooey and sticky. 

If you spend about 10 minutes in-between the polenta being ready and eating it because you are trying to find the perfect light and the perfect angle, you will end up with very thick- almost jelly like polenta. I do not advise this because as yummy as polenta is when it's gooey and warm (I really need to find a synonym for yummy) - it isn't so toothsome (thank you thesaurus) when it's kind of cold and jelly like and slightly gag inducing. Moral of the story- polenta is best eaten straight away when it's hot. 

Apart from the fact that it's not oatmeal, if you leave it too long it becomes kind of yucky, and it matches the color of the kitchen walls- polenta is brilliant. It's made from ground corn, originated in Italy- and is very similar (if not the same) as cornmeal and grits. It is super quick to cook- (about a minute after the milk has boiled- the packet said 3 minutes), it's gluten free (if that's important to you), it's cheap (13.75 pence a serving from Sainsburys), the color is sooo pretty- it's easy to make into a sweet or savoury dish, and it makes up for the fact that someone else has more Taylor Swift CD's. He doesn't have polenta. 

Nana Nut Polenta

Ingredients (Serves 1)

  • 1 cup milk of choice
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon Cinnamon
  • 1/3 cup polenta
  • 1/4 cup flaked almonds
  • 1 'nana
  • Honey (or equivalent) to taste

  • Place milk, vanilla and cinnamon in a saucepan and heat until it's boiling. 
  • While the milk is heating, cut up the 'nana into slices. If you want to eat the ends as you do this that's fine. I won't judge if you don't. 
  • When the milk is boiling, add the polenta to the pan. Do not decide to take a picture at this point but instead proceed to stirring it immediately, and don't stop. This stuff cooks fast!! 
  • After 1-2 minutes (and unless you are some sort of super hero slightly thinner than you want to eat it) remove from the heat and transfer to a bowl. 
  • Top with the almonds, the banana and the honey (or it's equivalent if you don't eat honey). (Or just don't like it). 
  • I know lots of recipes say enjoy immediately, but I would advise you actually do enjoy it immediately with this dish. 


  1. I've never made polenta before. Well I bought it once & had no idea what to do with it. This looks incredible. :]

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  2. It is :) Lot's of people use it in cake- try googling 'Polenta Lemon Cake'!