Blueberry Almond Breakfast Polenta
- 4 cups milk
- 3/4 cups quick cook polenta
- 1/2 cup almond meal
- 4 tablespoons butter
- 1/3 cup honey
- 1 cup blueberries
- 1/2 teaspoon vanilla extract
- pinches cardamom (up to 1/4 teaspoon)
- creme fraiche or sour cream, optional
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Blueberries (1 cup)
- Cooking & Baking
- Almond meal (1/2 cup)
- Cardamom (1 pinches)
- Honey (1/3 cup)
- Vanilla extract (1/2 teaspoon)
- Pasta & Grains
- Quick cook polenta (3/4 cups)
- Dairy
- Butter (4 tablespoons)
- Creme fraiche or sour cream (1)
- Milk (4 cups)
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published September 21, 2009 (3 years ago).
11 people saved this recipe.
