Summer corn has to be one of my favorite things – shucked off the cob raw or lightly cooked or wrapped in the husks, and thrown right into the fire, I’ll never say no. It’s the official sign that summer is under way and it’s thin presence at the green markets at the end of the season is the final kiss goodbye of long, hot days. When the weather cools, and the corn stalks are withered in the fields, I turn to squashes, potatoes, and root vegetables to warm me on cool fall days. But thankfully, I still have corn in my cooking back pocket, and more and more I’ve been using it as a hearty and delicious replacement for standard breakfast grains like oats.

While southern grits have been a breakfast staple for many years, I wanted to take polenta out of the savory box it’s most often placed in, and sweeten it up a bit. This simple recipe is a snap to prepare and takes advantage of the glut of fresh cranberries which have just arrived at my local green market – the mellow, rich, heartiness of the polenta is a perfect partner to the bright and zingy cranberry both in taste and in color!  Serve this with a handful of toasted pecans or walnuts and you’re good to go!

sweet and hearty cranberry polenta

Sweet Cranberry Polenta

1 cup fresh cranberries
1/4 cup water
2-3 tablespoons maple syrup
1 3/4 cup water
1/4 cup almond (or dairy) milk
generous pinch of salt
1/2 cup polenta
1 teaspoon butter
1 tablespoon maple syrup

1. In a small skillet over medium heat, bring the cranberries, water and maple syrup to a gentle boil. Reduce heat and simmer for 10-15 minutes until cranberries have burst open and are soft, and most of the liquid is gone.

2. Meanwhile, bring the water, milk, and salt to a gentle boil. Slowly pour in the polenta, stirring continuously to prevent lumps. Stir until desired consistency is reached (think thick porridge). Add butter and maple syrup to taste and stir until combined.

3. Divide the polenta into two bowls and top with the cranberries and toasted nuts, if using.