This sweet breakfast polenta recipe was born out of my need for a warm and satiating breakfast. I used up some ingredients I had available in my pantry and I must say that it’s quite delicious. It reminds me my childhood, we used to cook Israeli couscous with milk and cinnamon so here I’m using the polenta in a vegan version. You can of course garnish this dish with any of your favorite fruits or nuts so the cranberries and walnuts are just a suggestion. This tastes great with fresh berries or pomegranate seeds as well.

Polenta contains both protein and fiber to help you feeling full and satiated. It is low in fat and calories and contains some vitamin A. Looking for more polenta recipe ideas? check out my polenta & chimichurri party bites recipe here.

Varying ideas:

Use Agave nectar in place of the Maple syrup

Top with fresh banana slices and drizzle peanut butter and shredded coconut

 

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Sweet cinnamon breakfast polenta
Sweet breakfast polenta
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Course Breakfast
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
Large Bowl
Ingredients
Course Breakfast
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
Large Bowl
Ingredients
Sweet breakfast polenta
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium-small saucepan heat the almond milk over medium heat and bring to a boil. Slowly whisk in the polenta. Add in the cinnamon. Lower the heat, cover and simmer for 20-30 minutes, stirring vigorously every few minutes.
  2. Remove from heat and dish into a bowl. Top with maple syrup, cranberries and chopped walnuts and serve warm.