| ► Makes 4 Servings | |
| 2 cups (470 ml) unsweetened non- dairy milk
1 cup (235 ml) water 1 cup (140 g) polenta grits 1/4 cup (60 ml) maple syrup Pinch of salt 1 cup (145 g) fresh blueberries 1 cup (140 g) fresh blackberries 2 tablespoons (30 ml) water /4 cup (60 ml) Simple Cashew Cream (optional) |
In a large pot over medium-high heat, bring the non-dairy milk and water to a boil. Stir in the polenta grits and adjust the heat to medium-low. Cook—covered but vented, stirring occasionally—for 18 to 20 minutes, or until the polenta is creamy. Stir in the maple syrup and add salt to taste. Keep warm until ready to serve.
While the polenta is cooking, warm the blueberries, blackberries, and water in a small saucepan over medium heat. Bring to a simmer, adjust the heat to medium- low, and cook until the berries start to break down, about 10 minutes. Lightly mash the berries if they are not breaking apart.
Divide the creamy polenta between 4 bowls, and top each with some berry mixture. Dollop 1 tablespoon (15 ml) of Simple Cashew Cream on top of each bowl (if using) and serve warm. |
| Recipe Notes | |
| If you do not have fresh berries on hand, frozen will also work. You may have to cook them longer because they retain more water. |
CREAMY BERRY-FULL POLENTA
