“My wife and I tried two or three times in the last 40 years to have breakfast together, but it was so disagreeable we had to stop.” ~ Sir Winston Spencer-Churchill, British politician, statesman, and Prime Minister (1874-1965)

Easy, hot, and naturally sweet breakfast. Are you with us?

Breakfast is always a challenge here; we tend to eat the same old thing until boredom consumes us, and then struggle to find something new that doesn’t include a ton of sugar or more time than seems reasonable in the middle of a busy week.

One of our favorite divergences from toast and peanut butter lies in a lovely tube of prepared organic polenta. While we shy away from most prepared foods, this is one that really doesn’t contain bad stuff, so don’t be afraid. Plain, prepared polenta contains water, corn meal, salt, tartaric acid (comes from fruit like grapes and tamarind), ascorbic acid (vitamin c) and beta carotene (vitamin a). Scratch ingredients usually include water, cornmeal and salt. Not a lot of difference as long as the vitamins, which serve as natural preservatives, come from organic sources.

When we think of holiday guests, it is only natural to treat them to a dish like polenta, which might rarely find its way to their table. The secret to making it extra-special, is all in the topping. We’ve written up the recipe to make two generous servings, but it doubles or triples well as need dictates. The walnuts and apples provide significant redeeming value for the topping, with a full serving each of fruit and heart healthy walnuts.

Apple-Walnut-Maple Topping

Serves 2
Time: 15 minutes

½ cup California walnut halves and pieces
1 large Granny Smith apple (or 2 small)
2 teaspoons buttery spread (we use Earth Balance)
2 tablespoons 100% maple syrup

Toast the walnut halves in a dry, non-stick skillet over medium heat, stirring occasionally until they are fragrant and just beginning to brown – about 5 minutes.

Meanwhile, core, peel, and slice the apple. You can chop the apple into bite-size pieces, if you prefer, or slice into ¼ to ½ inch thickness. Don’t cut them too small, however, or they will mush up when cooked.

Add the buttery spread and the apples to the walnuts, stirring occasionally and continuing to cook until the apples have softened and are browned around the edges. Remove from the heat and stir in the maple syrup.

Serve while still hot over polenta slices, waffles, or pancakes. Leftovers also are delicious re-heated in the microwave for 10 seconds and spooned over a creamy frozen dessert!