Blueberry Polenta Porridge is a delicious gluten free, plant based breakfast idea for the whole family. And it’s ready in 5 minutes – perfect for busy mornings!
If you haven’t tried polenta for breakfast yet, let me tell you: You’ve been missing out. BIG time!
Maybe you saw it and thought it would be too strange. Or maybe you’ve been hiding under a rock, ignoring the realms of the online world ?
When my husband and I first met, I was 100% in the savory-made-with-broth camp when it came to polenta.
Then he cooked some in milk for me. And wasn’t he the sweetest man, ever? In PLANT MILK, because I was a die hard vegan when we first met.
I’ve had my ups and downs re: healthy eating in the past 5 years or so. But since my pregnancy with Lulu started on a not-so-great note, I’ve been working hard to clean up our entire diet without becoming obsessive about it.
Since most of our meals are plant based and I’m trying to be extra careful with cow’s milk (as recommended by my doctor, who is basically the most amazing person ever), I started using different plant based milks again.
Since she also suggested eating mostly warm meals, we’ve been making lots of different porridges. One cannot eat oatmeal evvvvvery single day, after all.
The wonderful things about this polenta porridge?
It’s super baby- and kid-friendly
Both my kids eat this breakfast without any complaints.
In fact, I frequently have to go back to the kitchen and make more for my toddler, who is by no means a big breakfast eater.
I consider that a big, fat WIN.
It’s gluten free, plant based and full of nutrients
Cornmeal is gluten free, which is great if you have sensitivities or an intolerance.
This breakfast is entirely vegan if you opt to use a plant based sweetener (as opposed to honey) – and the almond butter in it makes it extra creamy without using cow’s milk!
The same almond butter also provides good fats, iron, magnesium and vitamin E.
This polenta porridge also comes with nearly 30% of your daily fiber needs and 9 grams of plant-sourced protein.
It’s ready in 5 minutes!!
I mean, you can’t beat this one.
No chopping, since blueberries are one of those super easy fruit options.
A couple minutes of cooking.
And just one pot to wash.
See, healthy eating CAN be delicious, quick and easy. Hooray!
Even though it comes together in no time, this is great for meal prep, too.
Just make a big pot, fill it in little glass jars, let it cool, top with blueberries, seal and keep in the fridge for a few days.
Watch me make this blueberry polenta porridge here:
Get the printable blueberry polenta porridge recipe here:
- 1 1/4 cups plant based milk, 300ml
- 1/4 teaspoon cinnamon
- 5 tablespoons yellow cornmeal, 50g
- 1 tablespoon almond butter
- 1 handful blueberries
- agave, maple syrup or honey, to serve, optional
- crushed walnuts, to serve, optional
- Place the plant milk and cinnamon and a small pot and bring to a boil. Whisk in the cornmeal and cook on medium high heat for 2-3 minutes, or until thickened. Stir in the almond butter.
- Serve with blueberries, sweetener and crushed walnuts, if you like.