Teach Eat Love

Steel Cut Polenta

My toddler adores oatmeal. She would happily gobble up “opameal” every day if I made it for her. So, of course, my oldest daughter refuses to eat oatmeal (unless I make her baked oatmeal).

pressure cooker steel cut oats

In my quest to find a not-totally-sugary breakfast food both of my kids will enjoy eating, I decided to try making steel cut oats.

Naturally, both kids hated it.

what to do with leftover steel cut oats

So, I had an inordinate amount of ready-to-eat oatmeal that my kids wouldn’t eat. As I noticed it starting to solidify in the pot (is there a sadder breakfast food than cold, congealing oatmeal?), I had a brainwave and stirred in some frozen blueberries, cinnamon, and brown sugar, and pressed the mixture into my springform pan. I tossed it in the fridge and forgot about it until the next morning.

oatmeal polenta

And guess what? My kids ate blueberry oatmeal that was sliced and sautéed in a bit of butter and then topped with maple syrup. I added a smear of goat cheese on mine – it absolutely makes this breakfast.    teach eat love oatmeal

Steel Cut Polenta

If you have leftover steel cut oats you're not sure what to do with, use them up as breakfast polenta. It's sweet and savory - and definitely delicious.

Ingredients:

2 c. steel cut oats cooked with 6 c. water (scale down the remaining ingredients accordingly if you're working with leftovers)

3 T. brown sugar

1/2 tsp. cinnamon

1/2 c. frozen blueberries

 

Directions:

Put in a buttered springform, spread thin, and chill for a few hours or overnight.

Melt a bit of butter in a skillet over medium high heat - hot enough to get a good sear on the polenta. Saute on each side until brown - try to flip as infrequently as possible. Put some goat cheese on top and drizzle with maple syrup.

   

Leave a Comment

You must be logged in to post a comment.