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Creamy Breakfast Polenta with Strawberries & Almonds

Creamy Breakfast Polenta Porridge (Gluten-Free, Vegan)


Creamy, rich and thick, this delicious breakfast polenta feels just like a comforting pudding. Add some fresh berries and almonds on top and you’ll get a tasty energy-filled breakfast in less than half an hour. Totally gluten-free, dairy-free and vegan too.


Units Scale


  1. Bring Liquids to a Boil: Combine the water and milk in a large pot and bring to a boil.
  2. Add Polenta: When liquid comes to a boil, bring heat down to medium and sift the polenta over the liquid and use a whisk to stir the mixture consistently (this is important in order to prevent lumps).
  3. Whisk Until Thickened: 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 Vegan Butter: Add vegan butter and whisk some more, until vegan butter has completely melted and combined with the rest of the mixture, approximately another 5 minutes
  5. Add Sugar: Add in sugar and whisk for 2 more minutes, until mixture is now rich and creamy
  6. Garnish and Serve: Top the still-warm polenta with fresh strawberries and sliced almonds before serving.


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.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Western

Keywords: breakfast polenta

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