Creamy Polenta Porridge

To make creamy polenta porridge, start by heating 1 liter of milk with 1 cup of sugar and a piece of vanilla bean in a saucepan until it simmers. Gradually stir in 120 grams of polenta, cooking and stirring for about 20 minutes until thick and creamy. Finally, remove the vanilla bean and serve topped with berries, almonds, and chia seeds.

Yes, creamy polenta porridge is gluten-free as polenta is made from cornmeal. This makes it a great breakfast option for those with gluten sensitivities or celiac disease. Just ensure that all other ingredients, like the milk and toppings, are also gluten-free.

If you're looking for a dairy-free option, you can substitute the milk in creamy polenta porridge with almond milk, coconut milk, or any other plant-based milk. This will still give you a creamy texture while accommodating lactose intolerance or vegan diets.

To store leftover creamy polenta porridge, let it cool completely, then transfer it to an airtight container and refrigerate. It should be consumed within 3-4 days. When reheating, you may need to add a splash of milk or water to restore its creamy consistency.

Creamy polenta porridge pairs wonderfully with fresh berries, sliced almonds, and chia seeds for added texture and nutrition. You can also try adding honey, maple syrup, or even a sprinkle of cinnamon for extra flavor.