Ingredients
- 2 cups water
- 2 cups almond milk
- ¾ cup dry polenta
- ¼ cup almond meal
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1 cup mixed berries, sliced
- 2 pinches ground cinnamon
Why This Dish Is Worth Trying
Warm, comforting, and easy to make on busy mornings. It’s naturally gluten-free and can be customized with sweet or savory toppings. The creamy texture feels soothing and satisfying, making it a perfect start to your day.
Chef's Cooking Tips
- Stir constantly while cooking to prevent lumps and ensure a smooth texture.
- Use low heat to avoid burning the porridge at the bottom of the pan.
- Add milk or water gradually to control the consistency to your liking.
- Use low heat to avoid burning the porridge at the bottom of the pan.
- Add milk or water gradually to control the consistency to your liking.
Directions
Bring the water and almond milk to a gentle boil in a medium saucepan. Slowly pour in the polenta and almond meal while whisking constantly—this helps keep things smooth without any lumps. Turn the heat down to low and keep stirring every now and then as the porridge thickens, which should take about 15 minutes. Once it’s creamy and thick, stir in the brown sugar and a splash of vanilla extract for some extra flavor. Scoop the porridge into bowls, then top with fresh berries and a sprinkle of cinnamon to finish. Enjoy!
Serving Suggestions
Top with fresh fruits like berries or sliced bananas for natural sweetness. A drizzle of honey or maple syrup adds extra flavor. For a savory option, try grated cheese, sautéed mushrooms, or a poached egg on top.
Best Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or water and warm gently, stirring to restore creaminess. Avoid overheating to keep the texture smooth.
