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Gluten-Free Polenta Breakfast Recipe

The Best Postrun Breakfast

After a bone-chilling morning run, you need a hearty breakfast that warms you up. This fast polenta, from The Runner's World Cookbook ($22) is easy to make and provides you with the protein, carbs, and comfort you need after a dark morning workout. Since it's ready in about 10 minutes, you can whisk this breakfast up on busy post-workout weekday mornings. It's a great gluten-free and vegetarian option for runners who need a quick recovery meal.

Stick-With-You Polenta

From The Runner's World Cookbook by Joanna Sayago Golub

Gluten-Free Polenta Breakfast Recipe

Ingredients

  1. 2 1/2 cups fat-free milk
  2. 1/2 cup instant polenta
  3. 1/4 dried blueberries
  4. 1/4 cup chopped almonds
  5. 2 tablespoons honey
  6. Cinnamon, to taste

Directions

  1. Pour 2 cups of the milk into a medium saucepan, and bring to a boil.
  2. Whisk in the polenta, stirring for 5 minutes or until thick.
  3. Stir in the blueberries, almonds, and honey. Sprinkle with cinnamon to taste.
  4. Divide the polenta between 2 bowls and top each with 1/4 cup of the remaining milk.


Image Source: POPSUGAR Photography / Leta Shy
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