blueberry lemon polenta

Remember that time you wish you liked eggs enough to enjoy french toast? Everyone else seems to enjoy it. The warm and crispy crust and sweet filling? I don’t like eggs and by association french toast. My Blueberry Lemon Polenta is perfect breakfast and as a vegan, gluten-free french toast substitute.

In my recent Quick and Easy Weeknight Meals cooking class at Zest!, I shared a Creamy Lemon Polenta recipe to be served with my Roasted Red Pepper Sauce (meat or mushrooms optional) and Chili Lime Chicken. The polenta recipe is easily adaptable to a savory or sweet dish. With a few sweet additions it makes the perfect morning treat!

I consider polenta a comfort food. With each bite of the Lemon Blueberry Polenta the lemon coats your palette and the blueberries pop with extra sweetness! When this dish is heated and a butter-like crust seals in the flavor… Oh, it makes me so happy!

Corn is one of the most genetically modified, pesticide treated vegetables out there. Buy a fine grind, organic cornmeal. The fine grind makes a creamier polenta.

Don’t get me started on syrup. Read labels and use only real maple syrup. There should be nothing on the ingredients label but “pure maple syrup.”

Blueberry Lemon Polenta

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

I love this recipe as is but if you can't find dried blueberries substitute ¼ frozen or fresh. Gently stir them in as the polenta cools. You do not want a purple mess! Try it with a bit of dried coconut flakes too!

: phoebe's pure food

: vegan, breakfast, dessert

Serves: 10 slices

Ingredients

• 3½ cups non-dairy milk (2% milk for non-vegan version)
• 1½ cup organic cornmeal
• ¼ cup dried blueberries
• 3 tablespoons maple syrup or raw, organic agave (honey for non-vegan version)
• 1 tablespoon non-dairy butter substitute (butter for non-vegan version)
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon peel
• ½ teaspoon salt
• 1-2 tablespoons non-dairy butter substitute/coconut (butter for non-vegan version)

Instructions

1. Bring milk to a gentle boil, reduce heat to lowest setting. From start to finish the following steps should take about 5-6 minutes.
2. Gradually whisk the cornmeal into the milk until creamy and lumps are removed. Be very careful to continually stir. Air pockets will form and the popping cornmeal can burn your skin.
3. Continuing to stir, add the dried blueberries, maple syrup, butter, lemon juice and grated peel and salt.
4. Pour into a prepared loaf pan and allow to cool for 15 minutes before refrigerating. Cover with plastic wrap and refrigerate until firm, 4 hours or overnight.
5. Slice into ½ inch slices. Heat a non-stick sauté pan or a well greased pan to medium/medium-low heat. Use the remaining 1-2 tablespoons non-dairy butter substitute/coconut sear both sides of the blueberry polenta.

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