Cold frosty mornings call for hot creamy gluten-free porridge with a difference. A delicious bowl of vegan awesomeness for breakfast. It makes a delicious and nutritious alternative to your traditional oatmeal porridge.

polenta porridge

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POLENTA PORRIDGE
Author: 
Recipe type: Breakfast
Cuisine: South African
 
Ingredients
  • 1 Cup Coconut Milk
  • 2 Cups Water
  • ½ Cup Polenta
  • ½ Tsp Salt
  • ½ Tsp Vanilla Extract
  • Fresh Berries and Citrus Segments, for Topping
  • Toasted Nuts, for Topping
  • Honey, for Topping
Instructions
  1. Combine the polenta, milk, water, polenta and salt in a medium-sized pot.
  2. Bring to the boil over medium heat stirring continuously until it starts to bubble.
  3. Reduce the heat, stirring until the polenta thickens – this will take up to 15 minutes or so, depending on how coarse the polenta is. Remove from heat and stir in the vanilla, if using.
  4. Divide between bowls and top with fruit, toasted nuts and honey, and serve hot

 


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