I’ve been wanting to make this polenta for a while. A cold day, after we’ve gone out for our run – couldn’t be a more perfect day for a rich and creamy breakfast. Boy, was this good. Polenta made with milk and cream, plus a little butter, mascarpone cheese, brown sugar, cinnamon and dried blueberries. It’s very rich – I could only eat half a serving. The recipe calls for currants, but blueberries seemed more right to me, especially since they pair so well with cinnamon.

• Creamy Breakfast Polenta (Food 2.0: Secrets from the Chef Who Fed Google, p. 130)