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Blueberry Almond Polenta

Yields1 Serving

Blueberry Almond Polenta is boosted with nutrition from the almond meal and blueberries and it tastes delicious too!

 2 cups milk
 ½ cup quick cook polenta
 ¼ cup almond meal
 2 tbsp butter
 2 tbsp honey
 ½ cup Australian blueberries
 ¼ tsp vanilla extract
 1 pinch of cardamom
 1 tsp fresh grated ginger
 Yoghurt to serve
1

Pour milk into a medium sized saucepan and bring to the boil over a high heat.

2

Immediately reduce heat to low and add polenta, whisking constantly until smooth and free of lumps.

3

Gradually add the almond meal and continue whisking until the polenta thickens to a creamy consistency. Follow with butter and whisk until it completely melted.

4

Remove saucepan off stovetop and place onto heatproof surface. Whisk in honey, half of the blueberries, vanilla, cardamom and grated ginger.

5

Transfer into bowls and serve with a dollop of yoghurt, remaining blueberries and a drizzle of honey.

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