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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Ingredients
- 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
Details
Servings 2
Preparation
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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