I made this as a vegan version. I’ve heard that Bob’s Red Mill has a gluten-free polenta, but I haven’t found it in my local market, yet. You can easily swap out the soy milk for regular and the non-dairy butter for butter. The color isn’t an appetizing one, but it’s filling, and nutritious. (Repeat: filling and nutritious). No one else in my family would eat it. The looks were horrifying. I think that maybe it would be better,  and sweeter, without the avocado and adding banana. Speaking of banana:

I used a 14-oz can of pumpkin and 1 avocado; I used half in this recipe and saved the other half for a smoothie. I added about 1/2 c soy milk, 1 banana, 1 tbs chia seed and a bit more cinnamon.

Avocado and Pumpkin Breakfast Polenta

avocado and pumpkin polentaWhat you need:

  • 1 1/2 c water
  • 3/4 c polenta
  • 1 c pumpkin puree
  • 1/2  avocado, smashed
  • 3/2 c soy milk (coconut, almond, etc)
  • 2 tbs non-dairy butter
  • 1tbs chia seed
  • 1-2 tsp maple syrup
  • 1 tsp cinnamon
  • a pinch of freshly ground ginger
  • freshly ground sea salt to taste

 

What you do:

  • Heat salted water in saucepan until boiling.
  • Add polenta and whisk.
  • Continue to whisk for a couple of minutes.
  • Reduce heat to med-low and stir frequently, watching carefully.
  • add pumpkin, avocado and milk to food processor or blender and puree.
  • When liquid is nearly absorbed, add pumpkin mixture to polenta.
  • Mix well.
  • Add butter and syrup and mix.
  • Add ginger and cinnamon.
  • Add  1 tbs chia seed
  • Continue cooking for about 15 min.
  • If polenta is gritty, add a bit more milk.
  • Garnish with roasted pepitas or sunflower seeds
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