Polenta porridge with fruit and nuts
~10 minon the hobFusionVeganGluten-freeDairy-free
461kcal
15 gprotein
64 gcarbs
13 gfat
9 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 669 | 22 g |
| Emmagetting lean | 27% | 369 | 12 g |
| Jackgrowing | 24% | 323 | 10 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Polenta (coarse cornmeal)55 g
- Unsweetened soya milk250 ml
- Frozen blueberries / mixed berries120 g
- Unsalted almonds15 g
- Maple syrup10 g
- Polenta (coarse cornmeal)110 g
- Unsweetened soya milk500 ml
- Frozen blueberries / mixed berries240 g
- Unsalted almonds30 g
- Maple syrup20 g
- Polenta (coarse cornmeal)220 g
- Unsweetened soya milk1.0 l
- Frozen blueberries / mixed berries480 g
- Unsalted almonds60 g
- Maple syrup40 g
From your store cupboard
Ground cinnamonSaltVanilla
If you can’t get it
- Polenta (coarse cornmeal) → fine cornmeal works the same, just cook it a few minutes longer
- Maple syrup → agave syrup or a teaspoon of sugar dissolved in a little water
Method
- Put the soya milk and 100 ml of water in a pan with a pinch of salt and the vanilla and bring it to the boil.
- Pour the polenta in a thin stream into the pan, whisking constantly — tipped in all at once it seizes into lumps that can’t be broken up.
- Cook 5 minutes over a gentle heat, stirring. It’s done when the porridge trails behind the spoon and leaves a furrow on the bottom for a moment.
- Chop the almonds and toast them in a dry pan for 3 minutes until golden.
- Put the frozen berries in a pan with a spoonful of water and warm them 1 minute, just until they give out their colour. Any longer and they collapse to mush and you lose the shape.
- Pour the polenta into a bowl and trickle over the maple syrup.
- Put the berries and their juices on top and scatter over the almonds and cinnamon.
- Put the soya milk and 200 ml of water in a pan with a pinch of salt and the vanilla and bring it to the boil.
- Pour the polenta in a thin stream into the pan, whisking constantly — tipped in all at once it seizes into lumps that can’t be broken up.
- Cook 5 minutes over a gentle heat, stirring. It’s done when the porridge trails behind the spoon and leaves a furrow on the bottom for a moment.
- Chop the almonds and toast them in a dry pan for 3 minutes until golden.
- Put the frozen berries in a pan with a spoonful of water and warm them 1 minute, just until they give out their colour. Any longer and they collapse to mush and you lose the shape.
- Pour the polenta into a bowl and trickle over the maple syrup.
- Put the berries and their juices on top and scatter over the almonds and cinnamon.
- Put the soya milk and 400 ml of water in a pan with a pinch of salt and the vanilla and bring it to the boil.
- Pour the polenta in a thin stream into the pan, whisking constantly — tipped in all at once it seizes into lumps that can’t be broken up.
- Cook 5 minutes over a gentle heat, stirring. It’s done when the porridge trails behind the spoon and leaves a furrow on the bottom for a moment.
- Chop the almonds and toast them in a dry pan for 3 minutes until golden.
- Put the frozen berries in a pan with a spoonful of water and warm them 1 minute, just until they give out their colour. Any longer and they collapse to mush and you lose the shape.
- Pour the polenta into a bowl and trickle over the maple syrup.
- Put the berries and their juices on top and scatter over the almonds and cinnamon.
Allergens: Tree nuts (8), Soya beans (6)
