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.