savory polenta (yellow grits) and quiet

I have been spending as much time here as I can this week.  I have been finding it hard to jump back into work and being in the city.  I must be running on mountain time.

While we were traveling, I was making savory hearty breakfasts.  My Beloved was forging and grinding on blades everyday and he had to get through.  The savory breakfasts seemed to work the best.  One of my favorites was polenta, or otherwise known as yellow grits, and bacon.  I sauteed hm some mushrooms for the top and my Beloved was so happy.  I will not say my polenta is healthy for you but it is yummy and will last at least until lunch time.

Polenta

1/2 cup polenta

2 cups hempmilk or almond milk

1 teaspoon salt

1/4 cup butter

The night before, mix the polenta, milk, and salt in a very large pot.  Bring to a boil.  Turn off the heat and cover.  Let sit overnight.

The next morning, warm the polenta and cook off any of the liquid that is left.  Add the butter and let melt in.  Make it the consistency you wish.  I like thick polenta, you may not.

My polenta will stand by itself if you put it on a plate.

My Beloved got his with sauted mushrooms and bacon from the farmer's market.  He thought life was very good.  

Again, a bit of slowing down that I am having problems speeding up.  I must smile at myself.