CREAMY BERRY-FULL POLENTA
SERVES 4 PORTIONS
2 cups (470 ml) unsweetened non-dairy milk
1 cup (235 ml) water
1 cup (140 g) polenta grits
1/4 cup (60 ml) maple syrup
Pinch of salt
1 cup (145 g) fresh blueberries
1 cup (140 g) fresh blackberries
2 tbsp. (30 ml) water
1/4 cup (60 ml) Simple Cashew Cream (optional)
NUTRITIONAL VALUES
Calories: 273kcal
Fat: 1.6g (0g S.Fat)
Carbs: 61.6g
Protein: 3.7g
Sugar: 25.7g
Sodium: 94mg
METHOD
Bring the non-dairy milk and water to a boil in a large pot over medium-high heat. Adjust the heat to medium- low and stir in the polenta grits. Cook for 18 to 20 minutes, covered but vented, stirring occasionally, or until the polenta is creamy. Add the maple syrup and season with salt to taste. Keep warm in the oven until ready to serve.
Warm the blueberries, blackberries, and water in a small saucepan over medium heat while the polenta is cooking. Bring to a boil, then reduce to a medium-low heat and cook for 10 minutes, or until the berries begin to break down. If the berries aren't breaking apart, lightly mash them.
Divide the creamy polenta among four bowls and top with some of the berry mixture. If using, spoon 1 tbsp (15 mL) Simple Cashew Cream on top of each bowl and serve warm.
Warm the blueberries, blackberries, and water in a small saucepan over medium heat while the polenta is cooking. Bring to a boil, then reduce to a medium-low heat and cook for 10 minutes, or until the berries begin to break down. If the berries aren't breaking apart, lightly mash them.
Divide the creamy polenta among four bowls and top with some of the berry mixture. If using, spoon 1 tbsp (15 mL) Simple Cashew Cream on top of each bowl and serve warm.
RECIPE NOTES
If you don't have fresh berries, frozen will suffice. Because they retain more water, you may need to cook them for a longer period of time.
