From the kitchen
Creamy Oat Milk Breakfast Polenta
Cooked entirely in oat milk instead of water, this polenta comes out naturally sweet and glossy, finished simply with maple syrup and toasted pecans.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 3 cups Oat Milk
- 1 cup Coarse Polenta or Cornmeal
- 1/4 tsp Fine Sea Salt
- 3 tbsp Maple Syrup
- 1/2 cup Toasted Pecans, chopped
Method
- Bring the oat milk to a gentle simmer in a heavy-bottomed pot, never a rolling boil.
- Whisk in the polenta in a slow, steady stream to avoid clumping.
- Reduce heat to low and cook, stirring frequently, for 10 to 12 minutes until thickened.
- Stir in the salt, then remove from heat.
- Spoon into bowls and top with maple syrup and toasted pecans.
Kitchen note
Cooking the polenta directly in oat milk rather than water concentrates its natural sweetness, so you can use noticeably less added sugar than a water-based version would need.
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