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5 minutes
20 minutes
25 minutes
- 2 cups almond milk
- 0.75 cup dry polenta
- 0.25 cup almond meal
- 1 tablespoon brown sugar
- 1 cup mixed berries, sliced
- 2 pinches ground cinnamon
- In a medium saucepan, combine water and almond milk and bring to a boil. Gradually whisk in polenta and almond meal to avoid lumps. Reduce heat to low and cook, stirring occasionally, until thickened, about 15 minutes. Stir in brown sugar and vanilla extract.
- Serve the creamy porridge in bowls and garnish with fresh berries and a sprinkle of cinnamon.
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