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.
- 3 cups water
- 2 teaspoons salt
- 1 cup yellow polenta, rinsed
- 1/3 cup nonfat milk
- 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.
Servings per Recipe: 4Amount per Serving
Calories from Fat: 96
Total Fat: 10.6g
Saturated Fat: 1g
Dietary Fiber: 3.4g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.