Polenta, also known as mamaliga or partly banosh, is a great option for breakfast. Note that there is quick-cooking polenta and traditional polenta, which takes longer to cook. For breakfast, we choose the one that cooks very quickly — in just 3 minutes. Cornmeal is a very nutritious and healthy product.

• 200 g polenta
• 750 ml water
• sea salt

Quickly and carefully pour the polenta into boiling, slightly salted water. Cook quick polenta for 3–4 minutes, stirring constantly. Traditional polenta takes about 45 minutes, stirring occasionally and ensuring it doesn’t stick to the pot.

That’s it.

Sauce options:

Butter
Simply drizzle the polenta with aromatic oil — any kind: olive oil or, especially, pumpkin seed oil.

Mushroom Sauce
Soak dried mushrooms in water for 10 minutes. Heat olive oil in a skillet, add the mushrooms after draining the water. Lightly fry until soft. Pour in goat milk, add a bit of salt and pepper. Cook for 5–7 minutes. Blend until smooth.

Pepper Sauce
In a skillet, heat olive oil and fry a few garlic cloves, chili pepper, and basil until golden brown. Remove and discard them. In the fragrant spicy oil, sauté chopped sweet pepper until soft (about 10–15 minutes). Pour in a little milk, simmer for 3–4 minutes, season with salt, and blend until smooth.

These sauces are perfect for both warm, creamy polenta and cold, firm polenta. To serve the latter, cut the chilled polenta into pieces, lightly fry them in olive oil, and serve with reheated sauces.