Now that the weather is getting colder and porridge starts becoming our breakfast staple again, I thought I would introduce a delicious alternative to oats just to switch it up!
Polenta and chia porridge – I made it myself a few days ago and enjoyed it made with rice milk and dates cooked til soft. Lovely!
This one is also gluten-free.
Prep time: 10 minutes
Total Time: 10 – 15 minutes
Serves: 3 – 4
3 – 4 cups coconut or rice milk
½ cup instant polenta
2 tbsp black Chia seeds (reserve 1 tbsp)
1 tsp vanilla essence
¼ – ½ tsp ground cinnamon
2 tsp coconut oil
2 tsp Chia oil
1 tbsp crushed cashew nuts (optional)
1 – 2 tbsp rice malt syrup (optional if using coconut milk)
For Stewed Pears
2 – 3 brown Bosc pears, peeled, halved and cored
1 cinnamon quill
1 vanilla bean pod (optional)
Place pears, cinnamon and vanilla in a medium sauce pan and add about 3 cm of water to cover. Simmer on low heat until pears are just soft for about 5 – 10 minutes. Be careful not to overheat or cook too long as pears will turn to mush.
In a medium saucepan, add polenta with 3 cups of milk and stir continuously over medium heat until polenta is smooth and has creamy consistency like thick custard. If required, add more milk. Stir in Chia seeds, rice malt syrup (if using), vanilla essence, cinnamon, coconut oil and Chia oil. Serve in a bowl topped with crushed cashew nuts, stewed pear and sprinkle with remaining Chia seeds.
Looking for where to buy Chia seeds? You’ll find them on our online shop!
Recipe and image thanks to: