Baked Breakfast Polenta with Berries

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Serves: 3-4

INGREDIENTS

• 1 cup cornmeal (polenta)–medium grind (any are ok!)
• 2 cups unsweetened almond or soy milk (or milk of your choice)
• 2 cups water
• ¼ teaspoon salt

Toppings:

• Plain yogurt (Greek, coconut, yogurt of your choice—look for no added sugar type)
• Fresh or frozen berries (strawberries, raspberries, blueberries, blackberries, etc.)
• Drizzle of honey (½ teaspoon)

 

DIRECTIONS

1. Add milk and water to a saucepan and heat on high heat until hot but not boiling.
2. Add polenta/cornmeal and salt and stir well.
3. Keep whisking. When polenta mixture starts to bubble, turn down the heat and cook for 20-25 minutes. Keep stirring from time to time scraping the bottom and sides of the pain to make sure nothing is sticking.
4.  Preheat oven to 325 degrees.
5. Pour mixture into a greased or parchment paper lined baking sheet (approximately 12×6 inches) and spread out until about 1cm thick).
6.  Bake in oven for 25 minutes or until firm and set.
7. Cut into squares and serve warm or cold, topped with yogurt, berries, and drizzle of honey if you choose.

Note:
Freezes or refrigerates well (heat up by toasting in toaster oven or heating in oven for 5 minutes).