blueberry almond breakfast polenta

By sanmo_babe

Ingredients

• 4 cups milk
• 3/4 cups quick cook polenta
• 1/2 cup almond meal
• 4 tablespoons butter
• 1/3 cup honey
• 1 cup blueberries
• 1/2 teaspoon vanilla extract
• pinches cardamom (up to 1/4 teaspoon)
• creme fraiche or sour cream, optional

Details

Servings 3

Preparation

Step 1

Bring milk to a boil in a medium saucepan over high heat.

Reduce heat to low and add polenta, whisking constantly until smooth. Add almond meal and continue whisking until the polenta thickens to a creamy consistency. Add butter and whisk until it melts completely.

Turn heat off and whisk in honey, blueberries, vanilla and cardamom. Serve with a dollop of creme fraiche or sour cream and an extra sprinkle of blueberries.