Oats of the Week: Blueberry Cornmeal

The Mix: Steel-cut oats, stone-ground cornmeal, and wild blueberries 

The Story: Yesterday morning I picked two quarts of wild blueberries at an overgrown golf course that's now park of a state park. As I picked, I focused on a single goal: recreate the delicious Blueberry Polenta Muffins from Locanda Verde, a restaurant in Tribeca.  I spent the afternoon touring around the Hudson Valley with houseguests, and didn't get a chance to make the muffins. So before this morning's workout, I adapted the flavors to my oats. The blueberries are so sweet and flavorful that I didn’t even add honey or maple syrup. Lime zest lends a summery finish. 

The Workout: 7-mile trail run to Awosting Falls in Minnewaska State Park.

The Instructions: Follow the directions on the McCann’s steel-cut oats can, substituting cornmeal (polenta) for half of the oats. “Into four cups of briskly boiling water sprinkle one cup of oatmeal, stirring well. When the porridge is smooth and beginning to thicken, reduce heat and simmer uncovered for 30 minutes, stirring occasionally.” Top with plain yogurt, a generous handful of wild blueberries, and a touch of fresh lime zest.