I love how filling, creamy, and delicious this is! The corn is full of healthy carbohydrates to keep me full for hours. I don’t like eating super-processed and refined carbs – think white, floury things! – but enjoy a breakfast full of hearty, whole grain oats, or polenta (like this one!).
Cinnamon is my best friend, and is beautiful in this recipe. As you can see from previous posts, I sprinkle cinnamon on just about everything sweet! Seriously, someone has yet to name me a sweet food (eaten from a bowl/ plate) that I don’t put cinnamon on when I can. It adds sweetness and warmth to my low-fructose dishes, and is incredibly healthy! Cinnamon may lower blood sugar, help with Type 2 diabetes treatment, prevent Alzheimer’s disease, be effective against HIV, and help stop the effects of multiple sclerosis. It has anti fungal properties, and has been found to be effective for relieving headaches and migraines.
This recipe can be vegan, gluten-free, dairy-free, and nut-free.
Preparation time: 10 minutes (plus optional chilling)
Cooking time: 5 minutes
Serves 1
Ingredients:
– 1/3 cup polenta
– 1 heaped Tablespoon custard powder (no sugar)
– 1/4 teaspoon ground vanilla bean, or 1/2 teaspoon vanilla essence
– 1/2 teaspoon each cinnamon and mixed spice
– pinch each of nutmeg, allspice, and ground ginger
– 1 1/3 cups milk of choice
– 1 teaspoon dextrose, to taste
Method:
1. Stir together the polenta, custard powder, vanilla bean (if using), and spices in a saucepan. Whisk in the milk.
2. Cook over a medium-low heat, whisking continuously. After about 5 minutes, it should thicken considerably. Whisk in the vanilla essence now, if using, and the dextrose (taste to see how sweet you would like it. Be warned: it is HOT!).
3. Eat hot or cold, topped with extra milk/ yoghurt/ nuts and seeds. Oh, and of course, cinnamon! I left mine in the fridge overnight, and it set into a glorious pudding. Enjoy! 🙂
 