It’s been approximately…way too long since I’ve shared a breakfast recipe with you.
Not to worry though because it’s making an appearance today.
And it’s still my favorite meal.
Nothing like ruining your appetite for dinner by making this at 4:30pm. Let’s just call it an early bird special.
I’ve now had polenta a handful of times and definitely conclude it can go sweet or savory very easily. With this particular bowl it’s the drizzle of sweetness and pinch salt that bring the flavors full circle, making this a crowd pleasing breakfast.
While it’s been incredibly hot in the afternoon around here, with all of the windows open and ceiling fans on in the morning we’ve had nice chill running through the house. And this is just the bowl to warm me right up but not make me sweat. I’ll leave it to the coffee to make me sweat.
The chilled strawberries and drizzle of ice cold coconut milk also help to balance out the heat.
My favorite thing about polenta? Okay, besides the thick creamy texture and light corn flavor…
It cooks in 5 minutes!
Coconut Cream Strawberry Polenta
vegan, gluten-free // serves ~3 breakfast portions
- 1 cup polenta [corn grits]
- 1.5 cups water
- 1.5 cups light canned coconut milk
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1/4 teaspoon salt
- 1/2 – 3/4 cup unsweetened shredded or flaked coconut
- 6-8 strawberries, sliced
- Preheat your oven to a low broil and spread the coconut on a small baking sheet.
- In a medium/large sized pot bring the water and coconut milk to a boil over medium-high, then whisk in the polenta until combined.
- Cover and reduce heat to simmer and set your timer to 5 minutes. Leave the cover on during this time.
- Place your baking sheet on the top rack in the oven and leave the oven door cracked. If your oven only has high-broil, place the sheet on the center rack.
- Closely monitor the coconut and turn once when it starts to brown. This should take 2-4 minutes. Remove when golden brown and set aside. It will burn very quickly.
- Remove lid from the pot and whisk in the coconut oil, maple syrup, and salt. If the mixture has become too thick, thin it out with a little more coconut milk or water. If it’s too thin continue to whisk until it thickens.
- Place in bowls, top with strawberries and toasted coconut, and drizzle chilled coconut milk overtop.
notes:Coconut butter can be used in place of coconut oil. If you don’t like coconut sub in soy or almond milk and use Earth Balance instead of coconut oil.
A polenta recipe twice in one week?