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.
- 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)
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.