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Creamy Breakfast Polenta with Strawberries & Almonds


This breakfast polenta is creamy, rich and thick, and add some fresh strawberries and sliced almonds on top and you’ll get a delicious, energy-filled breakfast in less than half an hour.


  • 3 cups of water
  • 1 cup of milk (dairy or nut or soy)
  • 1 cup of coarsely-ground cornmeal
  • 1/4 cup of butter
  • 1/2 cup of brown sugar
  • 1 1/2 cup of fresh sliced strawberries
  • 1/2 cup of sliced almonds


  1. Combine the water and milk in a large pot and bring to a boil
  2. When liquid comes to a boil, bring heat down to medium and sift cornmeal over the liquid and use a whisk to stir the mixture consistently (to prevent lumps)
  3. Whisk well, scraping the bottom and sides of the pot, for approximately 10 minutes, or until the mixture has thickened to the texture of a watery pudding
  4. Add butter and whisk some more, until butter has completely melted and combined with the rest of the mixture, approximately another 5 minutes
  5. Add in sugar and whisk for 2 more minutes, until mixture is now rich and creamy
  6. Serve the polenta warm topped with fresh strawberries and sliced almonds
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Cuisine: Gluten-free
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