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{gluten free} {vegan}

creamy polenta with blueberriesIt’s a crisp, end-of-summer morning and I craved the comfort of warm oatmeal. I had no oatmeal in the pantry. How could this be? I must have used the last oats for granola. Could polenta substitute for a porridge-like breakfast? I’ve never eaten creamy polenta at this stage before; after the initial creaming process I usually chill it overnight in a rectangle pan. The next day I’d cut it into slabs and fry. (And drizzle with maple syrup or honey…)

To make it creamier I used coconut milk rather than water. I loved watching the blueberries share their color with the porridge. This recipe makes enough for one breakfast serving. Next time I’m thinking this might be a good substitute for mashed potatoes…maybe with some cheese; a soft cheese like goat or mascarpone.

What you need:

  • 1/3 c cornmeal
  • 1 c coconut milk
  • 1/4 tsp salt
  • 1 tbs Smart Balance or almond butter
  • 1 tbs honey
  • 1/3 c blueberries
  • Dash of spice (cinnamon, cardamom, whatever)

What to do:

  • Add polenta, milk and salt to small saucepan and bring to boil.
  • Reduce heat to low and whisk until desired consistency is reached.
  • Remove from heat and mix in remaining ingredients.