Polenta is cooked sweet with almond milk, cinnamon and sugar. Walnuts and raisins add crunch and texture to this breakfast porridge, but feel free to substitute your favorite nuts and dried fruit. This recipe comes to us from Christy, The Blissful Chef.
Serves 6
- 3 cups water
- 2 teaspoons salt
- 1 cup yellow polenta, rinsed
- 1/3 cup nonfat milk
- or
- 1/3 cup almond, soy or rice milk
- 1 tablespoon sugar
- 2 tablespoons raisins
- dash of cinnamon
- 1/2 cup walnuts, toasted and chopped
Place the water and salt in a medium saucepan and bring to a boil over medium-high heat. Add the polenta to the pot, turn the heat down to medium-low and simmer, whisking frequently, for about 10 minutes or until the polenta is thick and creamy.
Stir in the milk or milk alternative, raisins, cinnamon and sugar. Whisk over low heat for 2-4 minutes, or until all ingredients are evenly distributed.
Pour into 4 bowls in equal portions. Sprinkle the toasted walnuts over the top and enjoy.
(2 votes, average: 4.50 out of 5)
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