For my morning polenta I use 1/4 cup of coarse organic polenta plus 1 cup of filtered water, a handful of raisins and a few nigella seeds (opt.). I microwave it in a large soup bowl for five minutes. (Every microwave is different. Start with 4 minutes and see if you need to add more time.) While the polenta cooks, I cut up some black olives and small tomatoes. When the polenta is done, I add my cut up toppings with a good sprinkle of pumpkin seeds (or walnuts, almonds, sunflower seeds, cashews, whatever) and dig in. I've also been known to make a version with blueberries and almond milk.
I was hesitating to publish this because it seemed to me I had already published a similar post, so I searched my blog. Weirdly enough, exactly one year ago today on Oct. 24, I posted about the very same breakfast. I think mofo is messing with my brain.