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Blueberry Breakfast Polenta With

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Ingredients

Adjust Servings:
1 cup flaked coconut, toasted
4 cups coconut milk, and a little extra for serving use silk original coconut milk
1 cup dry polenta
1 cup sweet corn
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon cardamom
1/8 teaspoon ground cloves
1/4 teaspoon vanilla extract
2 tablespoons maple syrup
1 cup blueberries, used wild frozen

Nutritional information

1347
Calories
504 g
Calories From Fat
56 g
Total Fat
51.7 g
Saturated Fat
0 mg
Cholesterol
476.1 mg
Sodium
211.7 g
Carbs
7 g
Dietary Fiber
171.5 g
Sugars
8.2 g
Protein
364g
Serving Size

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Blueberry Breakfast Polenta With

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    Cuisine:

    Blueberry Breakfast Polenta with Toasted Coconut is the perfect fix to your oatmeal blues. Try this breakfast and think outside the oatmeal box!

    Toasted coconut chips give a wonderful and toasty crunch, the sweet corn kernels are delightful bursts of texture and the show-stealer of this dish is of course the wild blueberries!

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Blueberry Breakfast Polenta With Toasted Coconut, Blueberry Breakfast Polenta with Toasted Coconut is the perfect fix to your oatmeal blues Try this breakfast and think outside the oatmeal box! Toasted coconut chips give a wonderful and toasty crunch, the sweet corn kernels are delightful bursts of texture and the show-stealer of this dish is of course the wild blueberries!, Blueberry Breakfast Polenta with Toasted Coconut is the perfect fix to your oatmeal blues Try this breakfast and think outside the oatmeal box! Toasted coconut chips give a wonderful and toasty crunch, the sweet corn kernels are delightful bursts of texture and the show-stealer of this dish is of course the wild blueberries!


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    Steps

    1
    Done

    To Toast the Coconut Chips, If Already not Toasted, Bake at 300 F on a Clean Cookie Baking Sheet For About 15 Minutes.

    2
    Done

    in a Medium Saucepan Bring 3 Cups of Coconut Milk to a Boil. Add the Dry Polenta and Whisk Continually For About 5 Minutes, Until Its Very Thick.

    3
    Done

    Add the Remaining Cup of Coconut Milk as Well as the Sweet Corn Kernels. Whisk Well to Combine and Then Remove from Heat.

    4
    Done

    Add the Remaining Ingredients Excluding the Coconut Chips and the Blueberries and Stir Well to Combine.

    5
    Done

    Garnish Each Bowl With a Quarter of the Coconut Chips and the Blueberries.

    6
    Done

    Pour However Much Milk Youd Like Over the Polenta and Serve Warm.

    Avatar Of Avery Rivera

    Avery Rivera

    Culinary storyteller weaving flavors and aromas into tales of deliciousness.

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