Strawberry Coconut Polenta Breakfast Bowls
Strawberry Coconut Polenta Breakfast Bowls requires about 15 minutes from start to finish. One serving contains 386 calories, 16g of protein, and 25g of fat. This gluten free and dairy free recipe serves 2 and costs $1.82 per serving. 255 people were glad they tried this recipe. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up yellow cornmeal, chia seeds, strawberries, and a few other things to make it today. It is brought to you by Running to the Kitchen. Several people really liked this morn meal. With a spoonacular score of 63%, this dish is pretty good. If you like this recipe, you might also like recipes such as Strawberry Oatmeal Breakfast Bowls, Coconut Chia Pudding Breakfast Bowls, and Strawberry Coconut Breakfast Bake + Weekly Menu.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
2 tablespoons sliced almonds, toasted
1 tablespoon chia seeds
2/3 cup full fat coconut milk from a can
pinch sea salt
1/2 cup chopped strawberries
1 tablespoon sweetener (agave, maple syrup or honey)
1/2 teaspoon vanilla bean paste (or vanilla extract)
1 scoop (25g protein) vanilla protein powder (I use this brand)
1 1/3 cup water
1/4 cup cornmeal (white or yellow, I used white)
Equipment:
pot
whisk
bowl
Cooking instruction summary:
Combine coconut milk, water, sweetener, chia seeds, vanilla bean paste and sea salt in a small sauce pot over medium heat.Once simmering, add cornmeal and protein powder, turn heat to low and whisk constantly until thickened, about 2-3 minutes.Add strawberries, stir to combine then spoon into serving bowls.Top with sliced almonds and a few extra strawberries, serve hot.
Step by step:
1. Combine coconut milk, water, sweetener, chia seeds, vanilla bean paste and sea salt in a small sauce pot over medium heat.Once simmering, add cornmeal and protein powder, turn heat to low and whisk constantly until thickened, about 2-3 minutes.
2. Add strawberries, stir to combine then spoon into serving bowls.Top with sliced almonds and a few extra strawberries, serve hot.
Nutrition Information:
covered percent of daily need
