From the kitchen
Potato Milk Breakfast Polenta
Creamy cornmeal polenta cooked in potato milk, which thickens the pot on its own as it simmers.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 3 cups Potato Milk
- 1 cup Water
- 1 tsp Salt
- 1 cup Coarse Polenta Cornmeal
- 2 tbsp Butter
- 4 Fried Eggs, to top
- Black Pepper, to finish
Method
- Combine the potato milk, water, and salt in a heavy pot and bring to a gentle simmer.
- Whisking constantly, pour in the polenta in a thin, steady stream.
- Reduce heat to low and cook, stirring frequently, 25 to 30 minutes until thick and creamy.
- Stir in the butter off the heat.
- Divide into bowls, top each with a fried egg, and finish with black pepper.
Kitchen note
Potato milk and cornmeal are both starch-forward, so this polenta reaches a full, creamy thickness with less cornmeal than a version made with a thinner milk.
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