Blueberry Breakfast Polenta With Toasted Coconut
photo by Katie Produce On P
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
4 bowls
- Serves:
- 4
ingredients
- 236.59 ml flaked coconut, toasted
- 946.36 ml coconut milk, and a little extra for serving I use Silk Original Coconut Milk
- 236.59 ml dry polenta
- 236.59 ml sweet corn
- 2.46 ml salt
- 2.46 ml ground nutmeg
- 1.23 ml cardamom
- 0.61 ml ground cloves
- 1.23 ml vanilla extract
- 29.58 ml maple syrup
- 236.59 ml blueberries, I used wild frozen
directions
- To toast the coconut chips, if already not toasted, bake at 300 F on a clean cookie baking sheet for about 15 minutes.
- In a medium saucepan bring 3½ cups of coconut milk to a boil. Add the dry polenta and whisk continually for about 5 minutes, until it’s very thick.
- Add the remaining ½ cup of coconut milk as well as the sweet corn kernels. Whisk well to combine and then remove from heat.
- Add the remaining ingredients excluding the coconut chips and the blueberries and stir well to combine.
- Garnish each bowl with a quarter of the coconut chips and the blueberries.
- Pour however much milk you’d like over the polenta and serve warm.
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