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Vegan Polenta Porridge

Vegan Polenta Porridge

Name: Vegan Polenta Porridge
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: World
Ingredients: Apricots 3; Maple syrup 1 tbsp; Cinnamon ½ tsp; Plant-Based Milk 1 ½ cups; Dried culinary lavender 2 tsp; Polenta ½ cup 60 g; Raisins 2 tbsp; Granola

with lavender and roasted apricots

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35m
Serves 1
Easy
350 °F
(1)

Ingredients

Adjust Servings:

	3 Apricots halved and pitted
	1 tbsp Maple syrup
	½ tsp Cinnamon
	1 ½ cups Plant-Based Milk
	2 tsp Dried culinary lavender
	½ cup 60 g Polenta
	2 tbsp Raisins
	Toppings of choice like:
	Granola or nuts, seeds

Nutritional information

359

calories

3.1g

fat

85.4g

carbohydrates

protein

0mg

cholesterol

97mg

sodium

Vegan Polenta Porridge recipe

Looking for a delicious vegan breakfast option? Check out this Vegan Polenta Porridge! It’s not only simple to make but also packed with flavor and texture. The creamy polenta pairs wonderfully with roasted apricots and a hint of lavender, giving the dish a nice twist. It makes a nice change from the more ubiquitous oatmeal. You can also add your favorite toppings to customize it to your liking. Perfect for breakfast or even a cozy dessert.

Roasting apricots enhances their natural sweetness, and the hint of cinnamon perfectly complements the flavor. No fresh apricots? No problem! Frozen ones work perfectly, too. You can roast the frozen apricots straight from the freezer! Add 5 to 10 extra minutes to the baking time since frozen fruit releases more juices and needs more time to dry out properly.

To make the Vegan Polenta Porridge, you will need the following ingredients:

Steps to make Vegan Polenta Porridge

1
Preheat oven and prepare baking tray
5

Preheat the oven to 350 °F/ 180 °C and line a baking tray with parchment paper.
2
Prepare apricots
2

Place the apricot halves on the prepared baking tray. Drizzle the apricots with 1 tablespoon maple syrup, sprinkle them with ½ teaspoon cinnamon, and gently rub until they are well coated.
3
Bake apricots
10

Bake the apricots for about 10-15 minutes. Check after 7 minutes of baking time to make sure they aren't getting too dark. Once the apricots are ready, turn off the oven and open the oven door slightly, leaving the apricots inside so they stay warm.
4
Simmer milk and lavender
10

In a small saucepan, add 1 ½ cups milk and 2 teaspoons dried lavender and bring to a quick boil. Then reduce to a gentle simmer and let cook for about 10 minutes.
5
Strain milk
1

Place a tea strainer over a tall mug or heat-resistant jar. Pour the milk through the strainer. Discard the lavender.
6
Make porridge
10

Pour the milk back into the pot and return it to the stove. Whisk in ½ cup polenta and bring to a quick boil. Reduce the heat to medium and cook, whisking constantly, for about 10 minutes.
7
Add raisins
15

Stir in 2 tablespoons raisins and cook for about 10 minutes more. Remove the pot from the heat and let it rest for about 5 minutes.
8
Serve

Transfer the porridge to a bowl and garnish with the roasted apricots and your toppings of choice. Enjoy!

Are you stuck in a breakfast routine? Make this Vegan Polenta Porridge! It’s vegan and vegetarian-friendly and bursting with flavor, making it an excellent choice for those following a vegan or vegetarian diet or anyone looking for a healthier meal option. Made this recipe? Let us know what you think in the comments below!

About the author

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!