Ingredients
- 2 cups of refreshing water
- 2 cups of creamy almond milk
- ¾ cup of dry polenta for a hearty texture
- ¼ cup of finely ground almond meal
- 1 tablespoon of rich brown sugar for sweetness
- 1 teaspoon of aromatic vanilla extract
- 1 cup of a colorful assortment of mixed berries, delicately sliced
- 2 pinches of fragrant ground cinnamon
Step 1
In a medium saucepan, combine water and almond milk and bring them to a gentle boil. Gradually pour in the polenta and almond meal in a smooth motion while whisking continuously to ensure a lump-free mixture. Lower the heat and stir the porridge regularly until it reaches a thick consistency, approximately 15 minutes. Incorporate the brown sugar and vanilla extract for added sweetness and flavor.
Step 2
Serve the creamy porridge in bowls, garnishing with a generous amount of fresh berries and a sprinkle of fragrant cinnamon for an extra burst of taste.
Extra Tips & Suggestions
- 1. Keep your cornmeal in an airtight container to ensure freshness and prevent any critters from getting into it.
- 2. Store your favorite toppings like grated cheese, sautéed mushrooms, or crispy bacon in labeled jars or containers for easy access.
- 3. Utilize mason jars for storing leftover cooked polenta; simply layer it with your favorite ingredients for a quick grab-and-go meal.
