Looks like a really good dish.
The raspberries at my parents house are out of control. It’s an unruly patch out way behind the house, that’s difficult to get into but so worthwhile. Picking from that patch is my ideal berry picking experience – fingers stained red, jammy berries just barely this side of overripe, some already with a hint of yeasty fermentation, easily picking quarts of berries at a time, taking home just enough to last a week, until the next time I’m there. A precious treat the rest of the year, raspberries now adorn most breakfasts and desserts – cereal, oatmeal, smoothies, ice cream, cake – and this breakfast polenta.
A steaming bowl of creamy polenta, a handful of fresh raspberries, a cup of hot coffee… as we get into the cooler mornings of fall, a hot breakfast while wrapped up in your favorite sweatshirt becomes infinitely appealing. In fact, I can’t get enough…
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