Sweet polenta is dressed up for a delightfully different breakfast.  We love this with bananas, ripe mango, strawberries, blueberries or raspberries.

½ cup stone-ground cornmeal
2 cups coconut milk (low fat if desired)
2 tsp maple syrup
3 dates, pitted
¼ tsp salt
In blender, puree milk, dates, salt and maple syrup until smooth.  Pour into medium sauce pot with cornmeal.  Whisk, cooking over medium heat.  Cook until thick, about 20 minutes.  Cover and let stand 5 minutes off the heat.
Serve hot with unsweetened plain plant milk, chopped nuts and fruit.

2 servings

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Plant Chef Club Tip:

Hasty Pudding dates back to 16th century Britain, and is mentioned in the lyrics of Yankee Doodle Dandee.

Coarse cornmeal makes a hearty, gluten-free cereal that is deliciously different, filling and nutritious.