Years ago, during a class at the Culinary Institute of America at Greystone, I made a polenta recipe by Gary Danko that cooked–fuss-free–in the oven. I adopted it and have never looked back (or slaved over another pot of polenta). This one incorporates No Work Slow Roasted Tomatoes (which live in my freezer over the winter). Go for good-quality polenta instead of the instant variety; the texture and taste will be immeasurably better (and there’s no stirring for you anyway!).
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That looks great! I’m out of my slow roasted tomatoes though. I’ve been using some store-bought tomatoes to slow roast but it just isn’t the same. So, I found sun dried tomatoes on sale! One of my favorite breakfasts as a kid was corn-meal mush. Butter, sugar, cream over the top. Not very healthy – and looking back it was because we were poor. Still, tasted pretty darn good. I’m old now – eating steel cut oats, chopped walnuts, blueberries, dried cranberries, almond milk and Splenda. Oh . . forgot to mention the flax seed. 🙂 steph