Breakfast Polenta Porridge

This breakfast porridge is vegan, gluten free, and delicious! Add more sugar or omit it depending on your taste preference.

Step: 1

Bring water and almond milk to a boil in a medium saucepan. Add polenta and almond meal in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and stir porridge frequently until thick, about 15 minutes. Stir in brown sugar and vanilla extract.

Step: 2

Ladle porridge into bowls and top with berries and a dash of cinnamon.

Per Serving: 465 calories; protein 12.7g; carbohydrates 71.6g; fat 14.9g; cholesterol 5mg; sodium 725mg.

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