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Breakfast Polenta Porridge

 made it  |  0 reviews   |   photos
EVELLINGSON

"This breakfast porridge is vegan, gluten free, and delicious! Add more sugar or omit it depending on your taste preference."
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Ingredients

25 m servings 465 cals
Original recipe yields 2 servings

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Directions

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  1. Bring water and almond milk to a boil in a medium saucepan. Add polenta and almond meal in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and stir porridge frequently until thick, about 15 minutes. Stir in brown sugar and vanilla extract.
  2. Ladle porridge into bowls and top with berries and a dash of cinnamon.

Nutrition Facts


Per Serving: 465 calories; 14.9 g fat; 71.6 g carbohydrates; 12.7 g protein; 5 mg cholesterol; 725 mg sodium. Full nutrition

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