Blueberry Almond Morning Polenta Recipe

Blueberry Almond Morning Polenta Recipe

Blueberry Almond Morning Polenta Recipe

  • Makes: 15 (5 Servings)
  • Ready In: 10 mins
  • Prep Time: 5 mins
  • Cook Time: 5 mins

I love breakfast. And though I believe that it is, indeed, the most important meal of the day, breakfast can be hard to keep exciting without going off the deep end, if you know what I mean. (Hello bacon and cream cheese stuffed french toast!) In my house, we keep a bunch of super healthy staples like oatmeal with flax, hard boiled eggs, smoothies and whole grain toast smeared with sweet potato “butter” on rotation, leaving room for a splurge every once and a while. And then, of course, there is cereal. With so few truly all natural, good-for-you options, cereal occupies the space between everyday and once-in-a-while breakfasts.

This balancing act is not easy to maintain and just one especially busy week can tip the equilibrium from mostly healthy mornings to only a couple of healthy mornings. The best way to keep that from happening regularly is to build, build, build your arsenal of healthy go-to breakfasts.

This recipe was born of that effort. Being the Italophile that I am, breakfast polenta is a favorite of mine. It’s so luxurious and rich, even glamorous. It’s so Italian! But, the truth is that polenta is a humble grain that takes all of 10 minutes to make. It’s even quicker and easier than its down-home American counterpart, oatmeal. The catch is that it isn’t quite a naturally nutritious.

In an attempt to turn breakfast polenta into one of my healthy, everyday breakfast staples, I add blueberries and almond meal. Vanilla and cardamom layer on the flavor, while a bit of honey lends some (but not too much!) sweetness. All in barely more time than it takes to pour cereal and milk. Now that’s the way to start a day!

    Nutritional Information (per serving)

  • Calories: 242
  • Fat: 14g
  • Protein: 7g
  • Sodium: 28mg
  • Carbohydrates: 22g
  • Fiber: 2g
  • Sugar: 12g

Ingredients:

  1. 4 c milk
    3/4 c quick cook polenta
    1/2 c almond meal
    4 Tbsp (1/2 stick) butter
    1/3 c honey
    1 c fresh blueberries
    1/2 tsp vanilla
    Cardamom, to taste (up to 1/4 tsp)
    Dollop plain whole milk yogurt (for everyday) or sour cream or creme fraiche (for special days), optional

Directions:

    1. Bring milk to a boil in a medium saucepan over high heat.
    2. Reduce heat to low and add polenta, whisking constantly until smooth.
    3. Add almond meal and continue whisking until the polenta thickens to a creamy consistency.
    4. Add butter, continuing to whisk until it melts completely.
    5. Turn heat off and whisk in honey, blueberries, vanilla and cardamom.
    6. Serve with a dollop of sour cream or creme fraiche and an extra sprinkle of blueberries.
Stacie Billis

Article written by

Stacie Billis is a child development specialist and family food expert with a national client practice, as well as the voice behind award-winning site One Hungry Mama where she serves up easy tips and healthy recipes for the family kitchen.

 

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