Yes, this looks like many of our other delicious Sunday Brunches, but there really IS a difference that you can’t see. I made the polenta with half water and half really thick, gelatinous broth from our last roasted chicken, using some of the thin layer of fat that had accumulated at the top of the jar.
Recipes that I have read for polenta usually call for butter, but since I usually put a big blob of sharp Cheddar cheese in it at serving time, I usually don’t bother with the butter. But having the chicken fat in there seemed to me to make a difference in the way it cooked – it was much more evenly done, and required a lot less attention to keeping it stirred up. DH said that he could even smell the difference as he was hovering around waiting for the “dinner” bell to sound.
Adventures of Dorrie Anne 
The entire breakfast plate looks great, but my eyes first fell on the pancakes!
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I made the pancakes a bit thinner today. I think they are tastier that way, and the cooking of them seems to fit better into the rhythm of the fixing of the rest of the meal. We are now good until dinnertime! Overstuffed! ;->
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“DH” is such a lucky guy to have you as his cook!
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He surely knows it . . . and takes every opportunity to let me know how very grateful he is. But, truth is, I would cook that way for just myself, so he is the happy recipient of my ordinary efforts.
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Good broth always does the trick in so many dishes. I can see how the fat improved both flavor and texture of the polenta. Yum! 🙂
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I usually have a couple of quarts of various bone broths hanging around. We don’t eat a lot of meat, but I get as much broth out of everything as possible. I just cooked a big roast that had a huge marrow bone in it in the Crock-Pot last week. I’m just “brothing” the last of the scraps from that roast at this very moment – marrow bone and all! ;->
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Sounds delicious! 🙂
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A great and original combination for a yummy breakfast! Looks delicious!
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The idea came from my son who uses canned chicken broth in Southern grits, which is the same thing as polenta – only using white corn. I serve the polenta in the same style as grits rather than the traditional Italian style.
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I never thought about making polenta in any other way, so it was nice to see some variation 🙂 Thank you for the inspiration!
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The polenta is a very tasty foil for eggs. The mixture of the two, accompanied by seasoned pepper and a sprinkling of Vegesal, is such a satisfying breakfast, and hard to beat for its nutritional value.
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I use broth for lots of things, too. Things like couscous taste much better with broth and when I boil carrots etc. I use it, too. Looks wonderful your food, virtual hugs, Mitza
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I, too, shovel as much broth into things as possible. The extra nutrients are primo, and the taste is usually noticeably improved as well.
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that’s right
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Love the color of the pancakes, too. That’s the way to do ’em. 😉
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