A breakfast polenta is a thing of beauty: almost no stirring and still lots of flavor. For the best look as well as taste, be sure to use the beige Calimyrna figs, rather than the darker black Mission variety. And if you don’t have a fancy for dried figs, substitute dried cherries, particularly dried sour cherries.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The porridge can sit on the keep-warm setting for up to 3 hours after cooking. It can get a little thick as it sits, though, so if necessary, thin it out with a little extra water, heat on low for 15 minutes, and then stir in the Brie.
The easiest way to dice Brie is to freeze it first for 30 minutes, then spray a sharp chef’s knife with nonstick spray before you start. However, you’ll need to let those little chunks come back to room temperature before stirring them into the polenta so they melt evenly.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?