Water: I prefer using filtered water, but you can also use potable tap water if that’s what you have. Alternatively, you may substitute the water with more almond milk if you prefer.

Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk. You may also use another unsweetened non-dairy milk (such as cashew milk, tigernut milk, rice milk, oat milk, or coconut milk). Alternatively, if you are not lactose-intolerant, go ahead and use normal milk instead.

Polenta: Make sure to use polenta, or if you don’t have polenta, you can substitute it with coarsely-ground cornmeal instead.

Vegan Butter: I used vegan butter to keep this recipe vegan and dairy-free. You can also use coconut oil if you prefer (I recommend using refined coconut oil (which has a more neutral flavor), as opposed to extra virgin coconut oil (which has a more pronounced coconut smell and taste)). Alternatively, if you are not lactose-intolerant, feel free to use normal butter instead.

Sugar: I used cane sugar, but you can also use white sugar, light brown sugar, dark brown sugar, or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero-glycemic index and will not raise your blood sugar).

Strawberries: I like using fresh strawberries, but feel free to top this breakfast polenta with any other types of fresh berries (think blueberries, blackberries, raspberries) or even other fruits (such as kiwi or mango).

Almonds: I like adding sliced almonds for crunchiness and added texture, but feel free to use other nuts as well (such as walnuts, pecans, peanuts, macadamia nuts).

This recipe was first posted in 2015, but has since been republished to include clearer step-by-step instructions, as well as recipe notes and substitutions.