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Taylor on the Brain

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Your brain is your greatest resource—use it by design to help you achieve health, happiness, and success!

—Arlene R. Taylor PhD

I’ve enjoyed cornmeal porridge since I was a little girl. Recently, I ate a variation when I was visiting Kathy and David in Ft. Myers. This is my variation for brunch on a cool winter morning. 

Ingredients

  • ¾ cup yellow polenta corn grits (e.g., Bob's Red Mill)
  • 3 cups water
  • ¼ tsp sea salt or Himalayan salt
  • ¼ cup slivered almonds, toasted in a frying pan
  • ½ cup dates, chopped
  • ¼ cup raisins, chopped if using the large blonde raisins
  • ¼ cup shredded coconut
  • ¾ cup nondairy milk (e.g., rice, soy, almond, coconut

Preparation

Mix polenta corn grits and ¼ tsp salt in 1 cup of cold water.

Place two cups of water in a sauce pan and bring to a bowl. Slowly add corn grits and water mixture. Stir constantly to avoid corn grits becoming lumpy until mixture begins to thicken.

Turn heat to low and cook about 15 minutes, stirring frequently.

When cooked, add all remaining ingredients and mix well. Heat through.

Serving

Place in serving bowls and serve hot.

Yummy, yummy, yummy. My childhood imaginary friend, Little John Deerfoot, would have loved this!

 

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