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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 465Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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