Today I have a delicious breakfast recipe for you. Something different than the usual oatmeal or rice pudding. I made low FODMAP polenta porridge for breakfast! If you are not familiar with polenta yet, polenta is fine corn flour that is often used in Italy. If you mix it with hot water it turns into a thick porridge and in Italy this is often eaten for dinner. I have already shared several polenta recipes on my blog, here you can find a delicious polenta with blue cheese and spinach. If you leave the polenta to cool down it sets and you can cut it into blocks or you can make fries with it. See this recipe for example.
The neutral flavour is what makes polenta so versatile and if you add vegetable milk instead of water and serve the polenta with fruit, you can also turn it into a warm sweet breakfast. Yum, this is going to be one of my new favourites!
What do you need (for 1 portion)
- 40 g (1/4 cup) polenta (cornmeal)
- 240 ml (1 cup) rice milk (or another vegetable milk of your choice)
- 1/2 tsp cinnamon
- A pinch of salt
- 1 tbsp maple syrup
- 25 g blueberries
- 25 g raspberries
- 25 g strawberries
- Almond shavings for garnish
How to make the low FODMAP polenta porridge
- Put the milk together with a pinch of salt into a pan and bring to a boil.
- When the milk is boiling, slowly add the polenta while you stir continuously. It is very important that you do not stop stirring because otherwise your porridge will be lumpy. After 2-3 minutes you will notice that the mixture gets thicker. If the porridge gets too thick, you can add a little bit of water.
- Stir some cinnamon and a tablespoon of maple syrup into the polenta porridge. Leave the porridge to simmer for 2 more minutes while you stir regularly.
- I used frozen fruits and therefore I heated them in a pan with a little bit of water. This turned it into a red fruits sauce. If you use fresh fruit, you don’t have to do this, but I really liked having a sauce.
- Put the polenta into a bowl and divide the fruit on top. Garnish with almond shavings and serve immediately.
Enjoy
Will you let me know if you make my low FODMAP polenta porridge? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen
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Low FODMAP polenta porridge with red fruits
- Total Time: 10 mins
- Yield: 1
Description
A delicious and healthy breakfast: low FODMAP polenta porridge with red fruits and almond shavings. Gluten-free, lactose-free and vegan.
Ingredients
- 40 g (1/4 cup) polenta (cornmeal)
- 240 ml (1 cup) rice milk (or another vegetable milk of your choice)
- 1/2 tsp cinnamon
- A pinch of salt
- 1 tbsp maple syrup
- 25 g blueberries
- 25 g raspberries
- 25 g strawberries
- Almond shavings for garnish
Instructions
- Put the milk together with a pinch of salt into a pan and bring to a boil.
- When the milk is boiling, slowly add the polenta while you stir continuously. It is very important that you do not stop stirring because otherwise your porridge will be lumpy. After 2-3 minutes you will notice that the mixture gets thicker. If the porridge gets too thick, you can add a little bit of water.
- Stir some cinnamon and a tablespoon of maple syrup into the polenta porridge. Leave the porridge to simmer for 2 more minutes while you stir regularly.
- I used frozen fruits and therefore I heated them in a pan with a little bit of water. This turned it into a red fruits sauce. If you use fresh fruit, you don’t have to do this, but I really liked having a sauce.
- Put the polenta into a bowl and divide the fruit on top. Garnish with almond shavings and serve immediately.
- Prep Time: 10 mins
Nutrition
- Serving Size: 1
- Calories: 325
- Fat: 3
- Carbohydrates: 65
- Fiber: 3
- Protein: 3
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