Try this Blueberry Almond Breakfast Polenta recipe, or contribute your own.
Suggest a better descriptionBring 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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