Blueberry Almond Breakfast Polenta Recipe

Blueberry Almond Breakfast Polenta is a warm, comforting, and nutritious breakfast that combines the creamy texture of polenta with the sweetness of fresh blueberries and the richness of toasted almonds. This dish is perfect for a cozy morning and is both gluten-free and versatile, with options for vegan or dairy variations.

Ingredients:

• 1 cup polenta (cornmeal)
• 4 cups water (or milk for a creamier texture, dairy or non-dairy)
• 1/4 cup sugar or maple syrup (optional, adjust to taste)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup fresh blueberries (or frozen)
• 1/4 cup sliced almonds, toasted
• 2 tablespoons honey or maple syrup (for drizzling)
• Optional toppings: fresh mint, extra almonds, or a dollop of yogurt (dairy or plant-based)

Instructions:

1. Cook the Polenta:

• In a medium saucepan, bring the water (or milk) to a boil. Add the salt and cinnamon.
• Slowly whisk in the polenta, stirring constantly to prevent lumps.
• Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the polenta has thickened and is creamy. If it becomes too thick, you can add a bit more water or milk to reach your desired consistency.

2. Add Sweetener and Flavorings:

• Once the polenta is fully cooked, stir in the sugar or maple syrup and vanilla extract. Taste and adjust the sweetness to your liking.

3. Add the Blueberries:

• Gently fold in the blueberries. If you’re using frozen blueberries, you can add them directly to the hot polenta, which will warm them up and make them release some of their juice.

4. Toast the Almonds:

• While the polenta is cooking, toast the sliced almonds in a dry skillet over medium heat for about 2-3 minutes, stirring occasionally until golden and fragrant. Be careful not to burn them.

5. Serve the Polenta:

• Spoon the cooked polenta into bowls. Drizzle with honey or maple syrup and top with toasted almonds and any additional fresh blueberries.
• Optionally, garnish with fresh mint or a dollop of yogurt for extra creaminess.

Tips:

• Make it vegan: Use non-dairy milk (such as almond milk or oat milk) and a plant-based sweetener like maple syrup.
• Add a protein boost: Stir in a tablespoon of almond butter or peanut butter into the hot polenta for added richness and protein.
• For a creamy twist: Add a spoonful of mascarpone, cream cheese, or Greek yogurt just before serving to make it extra creamy.

Enjoy your Blueberry Almond Breakfast Polenta—a deliciously warm and satisfying way to start your day!