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This isn't a groundbreaking combination, but man, is it a good one. The heaven is in the details for this particular bowl: corn in the form of polenta (prettier) or grits (shown), plus toasted pecans—and you should really take the time to toast the pecans—and maple syrup all hug little dried blueberries. Those berries gently plump without breaking down while cooking, making for a wonderful presentation and winning texture.

With quick-cooking grits, this is a ten-minute breakfast. (Yes, you sacrifice texture, and yes, I still recommend them for incredible convenience. Feel free to use the regular sort if you have half an hour to kill.) You can use all that time you saved to linger over the eating of it.

Blueberry Maple-Pecan Breakfast Polenta (or Grits)

Print the recipe

serves 2 generously

1 1/2 cups unsweetened soy milk

1 1/2 cups water

1/2 tsp fine sea or kosher salt

1/4 tsp pure vanilla extract

1/2 cup quick-cooking polenta or grits

1/4 cup blanched almond meal

1/4 cup dried blueberries

3 TBSP chopped pecans

maple syrup, to serve, grade A: dark color and robust flavor recommended

Combine soy milk, water, salt, and vanilla in a pot over high heat. Meanwhile, in a small mixing bowl, whisk together polenta/grits and almond meal. When the liquid in the pot begins to steam, begin whisking while pouring the grits mixture into the pot in a thin, steady stream, whisking all the while. When all is incorporated, add the blueberries. Make sure the mixture is bubbling, cover, and reduce heat to low. Cook five minutes, covered, carefully whisking the bubbling mixture once each minute.

Meanwhile, heat a dry skillet over medium-high heat. Toast pecans, tossing frequently, until deeply fragrant and darkened, being careful not to burn. Transfer to a plate to let cool.

When the polenta or grits is thickened to your liking, divide between two bowls. Top with toasted pecans and maple syrup (start with one tablespoon per bowl). Serve at once.