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Stick-with-you Polenta


Made with milk and topped with almonds, quick-cooking polenta is loaded with energizing carbohydrates to restock your energy stores and protein for muscle repair. Topping it with dried blueberries and almonds provides a health-boosting antioxidant punch. Polenta is also easy on the stomach—good news for runners who often feel queasy postrun.

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  • 2 1/2 cups fat-free milk
  • 1/2 cup instant polenta
  • 1/4 cup dried blueberries
  • 1/4 cup chopped almonds
  • 2 tablespoons honey
  • Ground cinnamon


Servings 2


Step 1

Add 2 cups of the milk to a medium saucepan and bring to a boil. Whisk in the polenta, stirring for 5 minutes, or until thick. Stir in the blueberries, almonds, and honey. Sprinkle with cinnamon to taste. Divide the polenta into 2 bowls and top each with 1/4 cup of the remaining milk.

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