Blueberry Almond Breakfast Polenta

Adapted from One Hungry Mama
 

This is just delicious! The original recipe calls for quick cooking polenta but I use regular polenta and it works well just takes longer.

 Ingredients

• 4 cups milk
• 3/4 cups quick cook polenta (or regular polenta—see headnote)
• 1/2 cup almond meal
• 2 tablespoons butter
• 2 tablespoons honey
• 1 cup blueberries
• 1/2 teaspoon vanilla extract
• A few pinches cardamom (up to 1/4 teaspoon)
• Greek yogurt (optional)

 
Directions

Bring milk to a boil in a medium saucepan over high heat. Reduce heat to low and add polenta, whisking constantly until smooth. Add almond meal and combine well. Cook until the polenta thickens to a creamy consistency, stirring regularly. This can take anywhere from 20 – 40 minutes. Add butter and whisk until it melts completely.
 
Turn heat off and whisk in honey, blueberries, vanilla and cardamom. Serve with a dollop of Greek yogurt or sour cream and an extra sprinkle of blueberries.

 
Serves 3-4