Apr 13 2015 - 12:02am

Stick-With-You Polenta

From The Runner's World Cookbook [1] by Joanna Sayago Golub

Gluten-Free Polenta Breakfast Recipe


  1. 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.

Source: Calorie Count [2]

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