Breakfast Polenta Porridge
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Ingredients25 m servings 465 cals
Original recipe yields 2 servings
- 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.
Per Serving: 465 calories; 14.9 g fat; 71.6 g carbohydrates; 12.7 g protein; 5 mg cholesterol; 725 mg sodium. Full nutrition