The Best Postrun Breakfast

POPSUGAR Photography | Leta Shy
POPSUGAR Photography | Leta Shy

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.

POPSUGAR Photography | Leta Shy

Stick-With-You Polenta

Cook TimeAbout 10 minutes
Yield2 servings

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


    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.