Breakfast Polenta Porridge recipe

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Ingredients

2 cups water
2 cups almond milk
¾ cup dry polenta
¼ cup almond meal
1 tablespoon brown sugar
1 teaspoon vanilla extract
1 cup mixed berries, sliced
2 pinches ground cinnamon

Nutrition Info

465 calories
carbohydrate: 71.6 g
cholesterol: 5 mg
fat: 14.9 g
fiber: 8.8 g
protein: 12.7 g
saturatedFat: 2 g
servingSize: -
sodium: 725 mg
sugar: 21.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and almond milk to a boil in a medium saucepan. Add polenta and almond meal in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and stir porridge frequently until thick, about 15 minutes. Stir in brown sugar and vanilla extract.

  2. Ladle porridge into bowls and top with berries and a dash of cinnamon.

Recipe Yield

2 servings

Recipe Note

This breakfast porridge is vegan, gluten free, and delicious! Add more sugar or omit it depending on your taste preference.

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