Gluten-Free Breakfast Polenta
Tuesday, November 2013Taking just 10 minutes to prepare, this hearty and gluten-free breakfast polenta is your post-workout breakfast soulmate! It’s packed full of filling protein and carbs to give you the recovery fuel you need so you can blitz the day ahead and get back to your peak performance level ASAP.
- 2 ½ cups fat-free milk
- ½ cup instant polenta
- ¼ cup fresh blueberries
- ¼ cup chopped almonds
- 2 tablespoons honey
- Cinnamon (to taste)
- Pour 2 cups of the milk into a medium saucepan, and bring to a boil.
- Whisk in the polenta, stirring for 5 minutes or until thick.
- Stir in the blueberries, almonds, and honey. Sprinkle with cinnamon to taste.
- Divide the polenta between 2 bowls and top each with 1/4 cup of the remaining milk.