Blueberry Breakfast Polenta With Toasted Coconut

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 cup flaked coconut, toasted
• 4 cups coconut milk, and a little extra for serving i use silk original coconut milk
• 1 cup dry polenta
• 1 cup sweet corn
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cardamom
• 1/8 teaspoon ground cloves
• 1/4 teaspoon vanilla extract
• 2 tablespoons maple syrup
• 1 cup blueberries, i used wild frozen

Recipe

• 1 to toast the coconut chips, if already not toasted, bake at 300 f on a clean cookie baking sheet for about 15 minutes.
• 2 in a medium saucepan bring 3½ cups of coconut milk to a boil. add the dry polenta and whisk continually for about 5 minutes, until it’s very thick.
• 3 add the remaining ½ cup of coconut milk as well as the sweet corn kernels. whisk well to combine and then remove from heat.
• 4 add the remaining ingredients excluding the coconut chips and the blueberries and stir well to combine.
• 5 garnish each bowl with a quarter of the coconut chips and the blueberries.
• 6 pour however much milk you’d like over the polenta and serve warm.