• Prep Time: 15 mins
  • Cooking Time: 10 mins
  • Serves: 4

Blueberry Breakfast Polenta

  • Recipe Submitted by on

 Ingredients List

  • ¾ cup (180 ml) orange juice
  • ¾ cup (180 ml) water
  • ½ cup (70 g) polenta/corn grits
  • 1 tablespoon (13 g) evaporated cane juice
  • Pinch fine sea salt
  • ½ cup (75 g) blueberries
  • Neutral-flavored oil, for cooking
  • Pure maple syrup, for serving
  • Vegan butter, for serving


Line a loaf pan with parchment paper, being sure to reach about 2 inches (5 cm) up the sides.
Bring the orange juice and water to a boil in a medium-size saucepan over high heat. Whisk in the polenta, sugar, and salt. Reduce the heat to simmer. Continue whisking for 5 to 10 minutes until the mixture is thick and clears the bottom of the pan. Remove from the heat and gently stir in the blueberries. Pour into the prepared loaf pan and let cool for 30 minutes. You want a flat plank of polenta in a loafpan shape. Refrigerate for a minimum of 2 hours until the polenta is very firm. At this stage, if wrapped airtight and refrigerated the polenta can be stored for up to 1 week.
To cook the polenta, lift the parchment paper carefully from the loaf pan. Cut the polenta in half, and then cut each half again to create 4 triangles. Pour a ¼-inch (.6 cm) layer of oil in a large skillet and heat over medium heat. Add the triangles. Do not move them until the bottom is slightly browned, about 4 to 6 minutes. Moving them too soon can remove the crisp outer coating. Turn over the triangles and cook the second side until browned and crisp, about 4 to 6 minutes. Serve hot.

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