Breakfast recipes: Satisfyingly creamy pudding and polenta dishes

In the morning, you want something that goes down easy, takes minutes to prepare and tastes great. These two breakfast recipes fit the bill.

Many egg dishes are made with whole eggs and cream. The custard for this savoury pudding is made with a combination of whole eggs, egg whites and low-fat sour cream to make a delightfully lower-fat version.

Prep time: 10 min

Cook time: 30 min

Serves 4

• 500 g (1 lb) cherry tomatoes
• 60 g (4 tbsp) snipped fresh chives
• 75 g (1/3 c) coarsely grated Pecorino Romano cheese, divided
• 3 large eggs
• 3 egg whites
• 30 g (2 tbsp) flour
• 45 ml (3 tbsp) low-fat sour cream
• 300 ml (1 1/4 c) low-fat (1%) milk
• Salt and freshly ground black pepper

1. Preheat the oven to 190°C (375°F). Lightly spray four shallow ovenproof dishes, each 12.5 to 15 centimetres (five to six inches) in diameter.
2. Divide the cherry tomatoes among the dishes, spreading them out, and sprinkle with the chives and 60 grams (four tablespoons) of the cheese.
3. In a medium bowl, whisk together the eggs and egg whites, then gradually whisk in the flour until smooth. Add the sour cream and gradually whisk in the milk to make a thin, smooth batter. Season with salt and pepper, to taste.
4. Pour the batter over the tomatoes, dividing it evenly among the dishes. Sprinkle with the remaining cheese and extra pepper, if desired.
5. Bake until set, puffed and lightly golden, 30 to 35 minutes.
6. Remove the puddings from the oven and let cool for a few minutes before serving.

If you don't have individual baking dishes, bake one large pudding, using a lightly sprayed 23 centimetre (nine inch) round oven-proof dish that is about five centimetres (two inches) deep. Increase the baking time to 35 to 40 minutes.

Polenta is normally served as a delicious side dish. But its ease of preparation makes it an ideal breakfast food, too. Honey adds a kiss of sweetness but the creaminess and tang comes from the addition of cream cheese.

Prep time: 10 min

Cook time: 15 min

Serves 4

• 350 g (1 1/2 c) frozen dark cherries
• 45 g (3 tbsp) sugar
• 500 ml (2 c) milk
• 50 ml (1/4 c) honey
• 2 ml (1/2 tsp) vanilla extract
• 125 g (1/2 c) yellow cornmeal
• 50 g (2 oz) cream cheese
• 15 g (1 tbsp) unsalted butter

1. In a small pot over medium heat, combine the cherries and sugar. Bring the mixture to a simmer, then reduce the heat to medium-low and cook until the cherries are tender, six to seven minutes.
2. Meanwhile, combine the milk, honey and vanilla in a medium pot over medium-high heat. Bring the mixture just to a boil, then whisk in the cornmeal in a slow, steady stream. Cook, stirring constantly, until the polenta is thick and creamy, about five minutes.
3. Remove from the heat and stir in the cream cheese and butter.
4. Divide the polenta among four bowls and top each with some of the cherry mixture. Serve immediately.

Even though it is a snap to make this dish, it works well if made the night before.

• Cool the polenta to room temperature, then store in an airtight container in the refrigerator.
• In the morning, combine 125 millilitres (1/2 cup) of the prepared polenta and 75 millilitres (1/3 cup) milk in a small pot over medium heat.
• Cook, stirring, until the polenta is hot and creamy.
• Serve topped with some of the warmed cherry mixture, or microwave some of your favourite jam, honey or even maple syrup instead.

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