I had this for dinner and seriously contemplating eating the leftovers for breakfast.
And by seriously contemplating…I mean I am dead set on it. It’ll be good at 5am, right? No? Maybe?
Wait, what?!? Gorgonzola cheese is not your cup of tea before noon? Hmm….Fine.
I understand. My stomach is weird. I can eat anything without any regard to the time of day. Breakfast for dinner is a no-brainer ( … and those of you who don’t like pancakes for dinner…I am looking at you with a sideways glance, because I don’t trust you…) But what about dinner for breakfast?
Pizza…cold. No brainer right? What is better on Saturday mornings?
Leftover pasta? Yep, this girl. Any day of the week.
Ice cream….there is a 12 year old living inside of me. And this 12 year old doesn’t have a mom hollering about how no ice cream is to be eaten before noon.
Diet Coke. Probably my favorite thing to drink when I awake. Weird I know. I have a weakness for carbonation.
Cottage cheese. With grapes. I will eat while my oatmeal is warming up. Straight from the carton. I am a monster.
Chili. Yep. I have done it and will do it again. Protein, right?
Carrots and hummus and pita. All day long. Morning to midnight, this is happening in my house.
Leftovers from any random restaurant from the night before. Pasta? Chicken sandwich? Mexican? Wings?
I don’t really have a stopping point…I had a loaded baked potato and salad at work just last week, it was 10am.
After that list…polenta with gorgonzola, walnuts, and honey actually sounds more breakfasty than say…lasagna and a diet coke. Right? But in all reality, this dish is to be enjoyed on a cool crisp fall evening. While you are wrapped in your favorite oversized sweater, yoga pants, and thick socks. With a small fire roaring and a side of red wine. A dish to be enjoyed as you recoup from the first half of the week or as you catch up on your fall TV shows and try to wrap your mind around how they killed off McSteamy from Grey’s Anatomy. Really? Seriously? McSteamy is dead? Huh…
- 2 Cups Water
- ½ Teaspoon Salt
- ½ Cup Ground Cornmeal
- ¼ Cup Half and Half
- 2 Tablespoons Unsalted Butter
- ½ Teaspoon Black Pepper
- ½ Cup Walnuts
- ¼ Cup Gorgonzola Cheese, broken into chunks
- About 4 Tablespoons Honey
- Preheat oven to 350F. Place walnuts on a baking sheet and place in preheated oven for 8 to 10 minutes. Remove from oven and let cool.
- Place water in medium sauce pan and bring to a boil. Add salt.
- Slowly, whisk in cornmeal and reduce heat to low. Cook until mixture is thick and polenta is tender (about 20 minutes), stirring frequently so it doesn't stick/burn on to the bottom of pan.
- Once, thickened, remove from heat and whisk in butter, half and half, and pepper.
- Divide polenta into two dishes and top with gorgonzola cheese, walnuts, and a good drizzle of honey.
- Serve with a slice of crusty bread, lightly toasted and a glass of red wine.
Adapted from Joy the Baker.