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Breakfast Polenta with Fruit

Course Breakfast
Servings 4
Calories 310 kcal


  • 2 cups milk
  • 1 cup water
  • 1 cup polenta/grits
  • ¼ cup maple syrup
  • 2 cups blueberries (or fruit of choice)
  • 2 tbsp water
  • ¼ cup yogurt (optional)


  • In a large pot over medium-high heat, bring the nondairy milk and water to a boil. ​
  • Stir in the polenta grits, and adjust the heat to medium-low. Cook—covered but vented, stirring occasionally—for 18 to 20 minutes, or until the polenta is creamy.
  • Stir in the maple syrup. Keep warm until ready to serve.​
  • While the polenta is cooking, warm the blueberries, and water in a small saucepan over medium heat.* Bring to a simmer, adjust the heat to medium-low, and cook until the berries start to break down, about 10 minutes. Lightly mash the berries if they are not breaking apart.​
  • Divide the creamy polenta between 4 bowls, and top each with some berry mixture and yogurt if desired. ​


Chef Notes:
This recipe was made with fresh fruit. If using canned fruit, drain and rinse off syrup. If using frozen fruit, you may have to cook the fruit mixture a little bit longer. 


Serving: 335gCalories: 310kcalCarbohydrates: 66gProtein: 9gFat: 1.5gSaturated Fat: 1gCholesterol: 5mgSodium: 60mgPotassium: 282mgFiber: 6gSugar: 26gCalcium: 179mgIron: 1mg
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