Griessbrei or Sweet Polenta with Cinnamon & Nuts
I have somewhat of an identity crisis, a good one though, as I feel blessed to have such a diverse background.. I'm Syrian, born in London, spent the first 3 years of my life in Germany, moved to Paris, then to New York for my college years.. I speak German with the family (yes it's my first language, followed by English, French, a broken Arabic and Spanish), and the reason I'm saying all this is because I love German food - trust me they have some good stuff.. And there are these few dishes, which remind me of my childhood, one of them is Griessbrei..
As I was cooking up the polenta, which is very similar to Griess, I remembered how my siblings and I would devour heaps of it when we were younger.. It's unfortunate that we all don't live in the same city anymore, I miss having them around every day.. But who knows, maybe one day we will.. Fingers crossed!! In the meantime the Griessbrei will have to do :)
Serves 3 - 4
- 1/2 cup of polenta
- 2 cups of low fat milk
- 4 TBL of brown sugar
- pinch of nutmeg
- pinch of salt
- 2 TBL of butter
- 1/4 tsp cinnamon
- 1 TBL of roasted pecans
In a saucepan, heat the milk, water, salt, 3 TBL of the brown sugar and nutmeg.. Bring it to a slight boil, then add the polenta.. Stir continuously, until the polenta thickens (until it resembles a pudding or custard).. Then pour the polenta in the ramekins and set aside..
Melt the butter in a pan, add 1 TBL of brown sugar, cinnamon, combine well, and cook for a few minutes.. Add the pecans, stir and top each of the polenta pots with the nut mixture.. You can serve it warm or cold.. Enjoy!
(You can add more milk if you like it a little more runny, and sweeten to your liking..Also tastes great with some chopped fruits on top)