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My review
Breakfast Polenta Porridge
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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 calsOriginal recipe yields 2 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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