“Polenta” is semolina made from corn, which can be used for a „corn porridge“. This is a healthy breakfast, which is especially common in Carinthia. Our children eat it 2-3 times a week our grandpa eats this every day.

He is already over 90 and physically and mentally still fit. Every day he gets up early, does some work on the farm, e.g. he leaves the chickens outside and picks up eggs. After work, there is breakfast: polenta a cup of coffee and the newspaper. Then he has enough power to continue working because sitting still has never been something for him ..

Corn contains a good amount of spermidine, but also a lot of vitamins A and C, calcium, potassium, magnesium, iron and silica. Whether the spermidine is retained in the processing of corn to polenta is no yet investigated. Polenta is easily digestible, a good filling energy source as well as gluten free.

To be sure this is a spermidine-rich breakfast we mix in some wheat germ ;-).

---

Preparation

For the polenta, we combine the corn semolina with 3 times the amount of water (or milk) and a pinch of salt. Bring to a boil, stirring constantly until the porridge begins to thicken. In my left hand, I already have the lid of the pot, because when it starts to bubble, I quickly cover the pot with the lid to avoid hot splatters. Turn off the stove and let it swell for about 10 minutes. Then stir in a bit of cold butter and 2 TL of wheat germ, done.

Depending on the degree of grinding and your preference (rather solid or liquid porridge), the water content can be varied (possibly 5 times the amount of water needed).
Our grandfather eats the Polenta without something and drinks his coffee aside, we pour the coffee over it and the kids like to eat it with milk and a little sugar.

---

Ingredients (2 persons)

• 1 cup of polenta (140 g)
• 3 cups of water
• 1 pinch of salt
• 1 piece of butter (about 20 g)
• 2 TL wheat germ
• coffee or milk