Bits-O-Barley Polenta
Submitted by arcurri
Make-ahead barley polenta cooked in milk and honey, chilled overnight, then cut into squares, coated in wheat germ, and pan-fried in butter until crispy. A wholesome, nutty breakfast or side dish.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
6 hrsThink of this as polenta’s heartier, nuttier cousin.
Barley simmered in milk and honey gets poured into a pan and refrigerated overnight, firming up into a sliceable slab with a creamy, porridge-like texture.
The next morning, you cut it into squares, dredge each one in wheat germ, and fry them in butter until the outside turns golden and crisp while the inside stays soft and warm.
Drizzle with more honey or maple syrup, and you’ve got a breakfast that feels indulgent but is packed with whole grain fiber and protein.
It’s the kind of recipe that rewards a little planning ahead.
Kitchen Tips
- Stir constantly while the barley cooks. It thickens quickly and sticks to the bottom of the pan if you look away.
- Oil the pan well before pouring in the mixture. This makes unmolding and cutting much easier the next morning.
- Press the wheat germ coating on firmly so it stays put during frying.
- These also work as a savory side dish. Skip the honey topping, add a sprinkle of salt and Parmesan, and serve alongside roasted meat.
Ingredients
Directions
The night before serving, put milk, 3 tablespoons honey and Bits-O-Barley in a heavy sauce pan.
Bring to a boil and cook, stirring constantly for 15 to 20 minutes.
Pour into a 9×9×2 inch oiled pan and refrigerate.
The next morning, cut the mixture into two inch squares, coat with wheat germ and fry in butter until lightly browned and heated through.
Serve with more honey, syrup or butter.
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