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Blueberry Polenta
An easy-to-prepare sweet entree perfect for cold winter mornings!
Recipe courtesy of El Farolito and Four Kachinas Inn
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Cook Time : 20-30 minutes Yield : 8-10 servings |
Ingredients
- 6 cups milk
- 1 ½ cups polenta
- ¾ cup almond meal
- 6 Tbs. butter
- ½ cup maple syrup
- 1 ½ cups blueberries
- ¾ tsp.vanilla
- pinch of cardamom
- cinnamon sugar
Preparation
Bring milk to a boil. Add polenta and whisk until smooth.
Add almond meal and whisk until polenta thickens to a creamy consistency.
Add butter and whisk until it melts. Turn off heat.
Add maple syrup, vanilla and cardamom. Pour half of polenta into a dish.
Top with half the blueberries.
Top with rest of polenta and then blueberries.
Sprinkle cinnamon sugar on top.
Serve warm.
Add almond meal and whisk until polenta thickens to a creamy consistency.
Add butter and whisk until it melts. Turn off heat.
Add maple syrup, vanilla and cardamom. Pour half of polenta into a dish.
Top with half the blueberries.
Top with rest of polenta and then blueberries.
Sprinkle cinnamon sugar on top.
Serve warm.
