Creamy Berry-Full Polenta

This creamy berry-full polenta is a nice way to switch up my grains in the morning. Polenta cooked with non-dairy milk is extra creamy and goes wonderfully with warmed berries. Extra points for keeping some simple cashew cream on hand to dollop onto this delicious breakfast.

Course Breakfast

Cuisine American

Keyword polenta with berries, vegan polenta recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 291kcal

Author Jackie Sobon

Ingredients

2 cups unsweetened plant-based milk
1 cup water
1 cup polenta grits
¼ cup maple syrup
pinch of salt

FOR THE TOPPING

1 cup fresh blueberries
1 cup fresh blackberries
2 tablespoons water
¼ cup simple cashew cream optional

Instructions

In a large pot over medium-high heat, bring the non-dairy milk and water to a boil. Stir in the polenta grits and adjust the heat to medium-low. Cook—covered but vented, stirring occasionally—for 18 to 20 minutes, or until the polenta is creamy. Stir in the maple syrup, and add salt to taste. Keep warm until ready to serve.
While the polenta is cooking, warm the blueberries, blackberries, and water in a small saucepan over medium heat. Bring to a simmer, adjust the heat to medium-low, and cook until the berries start to break down, about 10 minutes. Lightly mash the berries if they are not breaking apart.
Divide the creamy polenta between 4 bowls, and top each with some berry mixture. Dollop 1 tablespoon of simple cashew cream on top of each bowl (if using), and serve warm.

Notes

Note: If you do not have fresh berries on hand, frozen will also work. You may have to cook them longer because they retain more water.

Nutrition