Blueberry Lemon Polenta
Prep time
Cook time
Total time
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!
: vegan, breakfast, dessert
Serves: 10 slices
  • 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)
  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.
Recipe by phoebe's pure food at