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.
From The Runner's World Cookbook by Joanna Sayago Golub
- 2 1/2 cups fat-free milk
1/2 cup instant polenta
1/4 dried blueberries
1/4 cup chopped almonds
2 tablespoons honey
Cinnamon, to taste
- Pour 2 cups of the milk into a medium saucepan, and bring to a boil.
- Whisk in the polenta, stirring for 5 minutes or until thick.
- Stir in the blueberries, almonds, and honey. Sprinkle with cinnamon to taste.
- Divide the polenta between 2 bowls and top each with 1/4 cup of the remaining milk.
- Other, Breakfast/Brunch
- North American
- 2 servings