Blueberry Almond Breakfast Polenta Recipe – Healthy Morning Meal Idea
This blueberry almond breakfast polenta recipe is a creamy and wholesome dish made with cornmeal, fresh blueberries, and crunchy almonds. Sweetened with honey, it’s a nutritious breakfast or brunch option that’s both satisfying and delicious.
Equipment
- Medium saucepan
- Whisk
- Measuring cups & spoons
- Mixing spoon
- Serving bowls
Ingredients
- 2 cups milk (or water/almond milk for vegan)
- ½ cup fine-ground cornmeal (polenta)
- 2–3 tbsp honey or maple syrup
- Pinch of salt
- ½ cup fresh or frozen blueberries
- ¼ cup sliced almonds, toasted
- Optional garnishes: mint leaves, powdered sugar, extra fruit
Instructions
- Heat liquid: In a saucepan, bring milk (or water/almond milk) to a gentle boil.
- Add cornmeal: Slowly whisk in cornmeal to avoid lumps.
- Simmer: Reduce heat and cook, stirring constantly, until thick and creamy (10–15 minutes).
- Sweeten: Stir in honey or maple syrup and a pinch of salt.
- Add fruit: Fold in blueberries, cooking briefly until they soften and release juices.
- Top with nuts: Spoon polenta into bowls and sprinkle with toasted almonds.
- Serve: Garnish with mint, powdered sugar, or extra fruit. Enjoy warm.
Notes
- Polenta choice: Fine-ground cornmeal yields creamier texture; stone-ground adds rustic bite.
- Fruit tip: Frozen blueberries work well—add directly to hot polenta.
- Nut tip: Toast almonds lightly for enhanced flavor.
- Vegan option: Use almond or oat milk and maple syrup.
- Storage: Refrigerate leftovers up to 3 days; reheat with splash of milk to restore creaminess.
- Serving suggestion: Pair with yogurt or whipped cream for extra indulgence.