I’m not normally much of a polenta fan, but if it’s creamy and cardamom-flavored, count me in! This is a great warm way to start the day. It would also make a nice side-dish for a holiday meal!
1 teaspoon coconut oil
2 TBLSP polenta (I like the coarse kind) or grits (oatmeal would be nice too)
A sprinkle of ground ginger
2 pods of cardamom, broken open and the seeds ground with a mortar and pestle
2 teaspoons ground almonds (run them through a coffee grinder or food processor)
1 ½ teaspoons brown sugar
1 TBLSP unsweetened shredded coconut
6 TBLSP almond milk (or other non-dairy milk)
Chopped or sliced almonds to garnish
This goes FAST, so get all your ingredients ready before you turn on the heat.
- In a saucepan, heat the coconut oil over medium heat. Once it’s hot, add the polenta granules, and stir frequently, until the polenta is golden brown and fragrant.
- Add in the ginger, cardamom, ground almonds, sugar, and coconut, and stir to combine.
- Turn the heat down to medium and add half of the almond milk. Stir until the milk is absorbed and then add in the rest. It will take about 3 minutes for the polenta to be completely soft and fluffy.
- You can thin the mixture with more milk, if you like it a little runny.
- Top with sliced almonds, fruit, if you want, and eat it while it’s hot!
Note: The photo has a doubled recipe for visual prettiness. It’s very filling, though. You won’t really need to double the recipe.