Cookwith

Name: Olive Oil Polenta Custard with Roasted Stone Fruit & Toasted Almonds
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup fine cornmeal (polenta); 2 1/4 cups unsweetened oat milk (or other dairy-free milk); 1 cup water; 1/4 cup extra-virgin olive oil, plus more for drizzling; 1/3 cup organic cane sugar; 1 tsp vanilla extract; 1/2 tsp fine sea salt; 2 large eggs; 1 1/2 cups mixed ripe stone fruit (apricots, cherries, plums), pitted and halved; 1 tbsp maple syrup; 1/4 cup sliced almonds; Zest of 1 lemon (optional); Fresh mint leaves, for garnish

Olive Oil Polenta Custard with Roasted Stone Fruit & Toasted Almonds

CaramelizedSpinach3290

Inspired by Nancy Silverton’s devotion to texture and French-influenced pastry, this breakfast balances creamy, olive oil-rich polenta custard with the brightness of roasted summer stone fruit and the crunch of toasted almonds. The dish celebrates summer produce, delivers a luxurious but dairy-free mouthfeel, and layers sweet, nutty, and herbal notes. It’s a visually stunning, restaurant-worthy breakfast that feels refined yet comforting—perfect for a special New York morning or an impressive brunch. Each bite is a celebration of flavor and California-inspired elegance, reminiscent of a morning at Republique.

Ingredients

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment. Arrange stone fruit cut-side-up, drizzle with maple syrup, and roast for 15-18 minutes until jammy.
Meanwhile, in a medium saucepan, combine oat milk and water. Bring to a simmer over medium-low heat. Gradually whisk in cornmeal, stirring constantly until smooth.
Add sugar, salt, and vanilla. Continue to cook, whisking, for 3-4 minutes until thickened and creamy.
Remove from heat. In a large bowl, whisk eggs with olive oil. Gradually whisk in a ladle of hot polenta to temper, then slowly whisk egg mixture back into saucepan with polenta. Stir constantly over very low heat for 1-2 minutes to set custard gently (do not boil).
Pour polenta custard into shallow serving bowls. Let cool slightly to thicken to a spoonable custard texture.
While custard cools, toast almonds in a dry skillet over medium heat until golden and fragrant, 2-3 minutes.
Spoon roasted stone fruit over polenta custard, sprinkle with toasted almonds and lemon zest, and drizzle with a little extra olive oil. Garnish with mint. Serve warm or at room temp.