I’m back to freezing my bum off 24/7 sooo as much as I love smoothies and shakes for breakfast, sometimes I need to consume a warm bowl of comfort.
In order to avoid dying from hypothermia of course.
Oatmeal is always a solid option.
Well not solid solid but it is a dependable warm-your-soul choice!
When I want to switch up my morning routine even more I go with polenta porridge.
It’s quick and satisfying, plus you get to load on the toppings!
I simmer polenta corn grits with pink sea salt, ground cinnamon, and pure vanilla extract, then stir in unsweetened unflavored oatmilk plus a swirl of real deal maple syrup for a touch of natural sweetness.
You can top your piping hot breakfast bowl off with pretty much any seasonal fruit, although I’m partial to spooning on juicy thawed (or heated) frozen berries.
Hemp hearts add a nice nutty note plus a hit of protein, and it’s hard to go wrong with a blob of creamy almond butter!
Top your masterpiece off with a drizzle of maple syrup then sink your spoon through all the layers of flavor and enjoy.
P.S. As always, taste and adjust the ingredient amounts to make your taste buds happy. I prefer my bowl subtly sweet vs knock your socks off sugar high status but you do you! The salt helps bring out all the flavors so don’t skimp there!
P.P.S. This bowl makes one generous portion (pictured above) or two smaller portions, so share if you care or down it all in one go like yours truly.
Breakfast Polenta Porridge
Ingredients
- 1 1/2 cups water
- 1/2 cup polenta corn grits (I use Bob's Red Mill)
- Pink sea salt, to taste
- 4 dashes ground cinnamon, or to taste
- 1/2 teaspoon pure vanilla extract
- 1/4 cup unsweetened unflavored oat milk (I use Silk)
- 1 tablespoon pure maple syrup, or to taste
- Berries or seasonal fruit, for topping (I used thawed frozen mixed berries)
- Almond butter, for topping (optional)
- Hemp hearts, for topping (optional)
- Pure maple syrup, for topping (optional)
Instructions
- Bring the water to a low boil in a small pot.
- Slowly stir in the polenta grits.
- Season with salt, then stir in the cinnamon and vanilla until combined.
- Gently simmer on low heat for 5 minutes, stirring occasionally.
- Stir in the oat milk and maple syrup, then remove from heat and cover for 2 minutes.
- Stir once more, then spoon the polenta into a bowl, and top with fruit, almond butter, hemp hearts, and maple syrup, if using.