Golden Turmeric-Flax Breakfast Polenta with Sauteed Apples
This creamy, smooth, hot cereal laced with sweet apples and crunchy walnuts will keep you satisfied with plenty of fiber and protein, while turmeric and cinnamon add loads of flavor and anti-inflammatory properties.
  1. Bring the milk to a boil in a large saucepan, watching carefully so it doesn’t bubble over the sides of the pan. Reduce to a simmer and whisk in cornmeal, 1/4 teaspoon of cinnamon and 1/4 teaspoon of turmeric. Continue to simmer, stirring constantly until the cornmeal has thickened and become creamy and smooth, about 20 minutes. Stir in the vanilla and the flaxseed.
  2. While the cornmeal cooks, heat the oil in a small skillet over medium heat. Add the apples and saute until golden and soft, about 5 minutes. Toss the apples with the walnuts, and remaining turmeric and cinnamon. Divide polenta among two bowls, top with the apple walnut mixture, and drizzle with maple syrup.