Polenta porridge

    This vegan porridge is made with almond milk; polenta and ground almonds which means it is also gluten free.

    1 person made this

    Serves: 2 

    • 475ml water
    • 475ml almond milk
    • 135g dry polenta (fine cornmeal)
    • 30g ground almonds
    • 1 tablespoon soft brown sugar
    • 1 teaspoon vanilla extract
    • 165g mixed berries, sliced
    • 2 pinches ground cinnamon

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Bring water and almond milk to the boil in a medium saucepan. Add polenta and ground almonds 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 pinch of cinnamon.

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