This filling chicken supper with Italian influences may be made with just four ingredients. Serve alongside rice and a mixed salad.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 cups water
- 2 cups almond milk
- ¾ cup dry polenta
- ¼ cup almond meal
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1 cup mixed berries, sliced
- 2 pinches ground cinnamon
Instructions
- Bring water and almond milk to a boil in a medium saucepan. Add polenta and almond meal in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and stir porridge frequently until thick, about 15 minutes. Stir in brown sugar and vanilla extract.
- Ladle porridge into bowls and top with berries and a dash of cinnamon.
Nutrition Facts
| Calories | 465 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 9 g |
| Protein | 13 g |
| Saturated Fat | 2 g |
| Sodium | 725 mg |
| Sugars | 22 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy to prepare and I added some raspberries and home made glutenfree granola as a topping. Delicious. Couldn’t find my pretty picture, here I’m already into it so not so pretty.