I recently asked my husband to pick up some fruit on his way home from work. Expecting a summer melon, my face fell when he arrived carrying a small bag. But upon seeing the perfectly ripened nectarines (first of the season!), my countenance changed completely.
We snacked on them for a few days until last Saturday when I found myself reminiscing the Quaker Peaches and Cream Oatmeal I ate as a child. Snatching the last two nectarines from the fruit bowl, I set out to make a healthy, more sophisticated version of my childhood favorite. I simmered polenta with almond milk, while pan-warming nectarine halves with rosemary and honey to create a lovely, lazy morning breakfast for two.
Ingredients (serves 2)
2 nectarines, halved, pits removed
1 cup polenta
3 1/2 to 4 cups almond milk
1 teaspoon vanilla
2 tablespoons honey
1 tablespoon water
2 generous cuts of fresh rosemary
To a sauté pan set atop low heat, add the honey, vanilla, water and rosemary. Once heated, add the nectarine halves to the pan, face down. Gently press each halve with a wooden spoon to release the juices and partially flatten the fruit. Cook, turning once, until the fruit is heated through and quite tender, about 4 minutes.
Meanwhile, heat the almond milk in a small saucepan over medium heat. Just before a boil is reached, slowly add the polenta and turn the heat down to a simmer. Whisk continuously until the polenta is completely cooked, 4-5 minutes. The polenta will thicken as it simmers. Add more almond milk if a thinner porridge is preferred.
Ladle the polenta into two bowls, placing two nectarine halves and a rosemary stem atop each serving. Divide the remaining honey-rosemary syrup between the bowls and serve immediately.