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Breakfast Polenta with Blueberry

Breakfast Polenta with Blueberry

Creamy breakfast polenta is our new favourite breakfast dish. You can add as many topping as you want and get all kinds of crazy. But if you've never had polenta and you prefer to follow an already tried and tested recipe, we have an amazingly delicious one just for you. 

Oatmeal was on the breakfast spotlight for a very long while. It was very easy to find a recipe for pretty much anything and everything made with oatmeal. As much as we love oatmeal, we were ready to mix things up. 

Recently, polenta seems to be making a comeback and stealing all that shine. In some European countries such as Italy, Austria, France, and Switzerland is not a new thing. On the contrary, the roots of polenta date from thousands of years. Way-back-when, Romans had their own version. They would make a porridge-like dish from cornmeal very similar to what we now know as polenta. 

The basic cornmeal dish that Romans used to eat has evolved in many different ways and it has traveled all over the world. But the actual polenta was invented in northern Italy around the 16th century. So, still pretty old, I would say. 

breakfast polenta with Blueberry ingredients

There are a few different ways to cook polenta. I love how versatile it is and that you can use it for both savoury and sweet dishes. I don't cook with it as much as I should but I do have some recipe like these Glazed Brussels Sprouts that go perfectly well with a side of well-cooked polenta. 

Back to our breakfast now! 

We want to include a portion of fruit in any sweet breakfast recipe, some healthy carbs, and a good amount of protein. In my book, this is a great way to start the day. We want to make sure we get proper fuel to get us through the morning. 

So we are adding a few ingredients to get a whole meal at once. Blueberries, which are packed with antioxidants, almond butter for a good amount of healthy fats, and a scoop of protein powder. The extra boost of protein will help make our dish a perfect breakfast option and a good post workout snack as well. 

cooking polenta

Breakfast is the meal that gets most neglected since we are usually stranded on time in the morning. This recipe is ready in three steps, it will take you less than 15 minutes and you will only have to clean one pot. We don't need to complicate things that early in the morning. 

I like making individual portions of this fun easy-to-grab dish. I serve each portion in a glass so everyone can grab their own when they are ready to eat. You can also make them in small containers that you can take with you for a midday snack. 

Lastly, don't forget to throw some vegan chocolate chips on top of your lovely polenta! This cheeky extra ingredient will seal the deal and kids will absolutely love the idea of having chocolate for breakfast. Adults too! 

breakfast polenta with Blueberry top down

Ingredients
6
Prep time
5 minutes
Total time
Category: Breakfast
Serves: 2
Allergens: Corn

Ingredients

For the polenta

  • 1½ cups almond milk
  • 3 oz polenta
  • 1 oz unflavoured sunwarrior protein powder

For the topping

  • 1 tbsp almond butter
  • 1 cup blueberries
  • 1 tablespoon vegan chocolate chips

Directions

  1. Heat up the almond milk and add the polenta when it starts to boil, stir until it thickens.
  2. Add the vegan protein powder, mix well and take it off the heat.
  3. Fill the breakfast polenta into glasses and add the toppings, enjoy!

Notes

    

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