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
- 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