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Creamy Berry-full Polenta

Gluten-free, Soy-free, Nut-free option, 30 Minutes or Less, 10 Ingredients or Less, Make-Ahead

Are you sick of oats? I don’t think I’ll ever be, but it is still nice to switch up my grains the morning. Polenta cooked with nondairy milk is extra creamy and goes wonderfully with warmed berries. Extra points for keeping a simple cashew cream (page XX) on hand, to dollop onto this delicious breakfast.

Yield: 4 servings

In a large pot over medium-high heat, bring non-dairy milk and water to a boil. Stir in polenta grits, and adjust heat to medium-low. Cook-covered but vented, stirring occasionally - for 18 to 20 minutes, or until polenta is creamy. Stir in maple syrup and salt, to taste. Keep warm until ready to serve.

While polenta is cooking, in a small sauce pan, over medium heat, warm blueberries, blackberries, and water. Bring to a simmer, adjust heat to medium-low and cook until berries start to break down, about 10 minutes. Lightly mash the berries if they are not breaking apart. If you do not have fresh berries on hand, frozen with also work, but you may have to cook them longer because they retain more water.

Divide creamy polenta between four bowls, and top each with berry mixture. Dollop 1 tablespoon (15 ml) of cashew cream on top of each bowl, if desired, and serve while warm.

Simple Cashew Cream

Gluten-free Soy-free Sugar-free | 30 Minutes or Less Make-Ahead | Yield: Approximately 10 ounces (300 ml)

Soak cashews in boiling hot water for 15 minutes. Drain and rinse cashews, then place them in blender with 1/3 cup (80 ml) water, to start, plus salt. Blend until completely smooth, adding more water if your blender is struggling.

Refrigerate until ready to use, it will continue to thicken as it cools. Keeps for 7 to 10 days in refrigerator.

1 cup (140 g) raw cashews, 1/3–½ cup (80–120 ml) water, Pinch of salt.