This breakfast polenta is dairy-free and gluten-free. It’s nutty, salty, creamy, and sweet. Polenta is so easy to make, this took less than 10 minutes to prepare!
I can’t believe that out of the 300 some recipes I have posted in this blog, that this is only the second time I have ever posted a polenta recipe. Polenta brings me back to my Northern Italian roots, my mom makes polenta all the time, and it’s soooo good.
It sometimes boggles my mind why polenta isn’t more popular. It’s cheap, and it takes less than 10 minutes to make. It’s gluten-free, and you can also make it dairy-free. Polenta can be great for every meal of the day. When you buy cornmeal from the store, look on the container, and there should be a recipe on how to make “Cornmeal Mush,” and that’s polenta.
I am helping the Soyfoods Association of North America celebrate ” National Soy Month” by swapping out a traditional ingredient for a soy ingredient. This dairy-free polenta was a blast to make and delicious to eat.
I love my Polenta creamy. Even if you don’t eat dairy, you can still enjoy creamy polenta. I swapped out dairy milk for this soy milk when I made breakfast polenta this morning. I was amazed at how creamy this polenta turned out. I think that some people assume that soy milk only comes with vanilla flavor, but that’s not true. You can use unsweetened soy milk as a substitute for cow’s milk in any savory or sweet recipe.
In my house, we are not vegetarian vegan or dairy-free. But I think that it is essential to have a diverse diet. We have a healthy balance of meats, fruits, and vegetables. We also drink all kinds of milk, not just dairy milk. I think that it’s important, my children get a taste for ALL sorts of healthy foods.
Did you know that the Soy is the only plant protein that is considered “complete”? Soy protein contains all nine essential amino acids in the ratios needed for health and well-being. I think that is pretty cool.
This diary-free polenta can be eaten for any meal of the day. I topped mine with pistachios, blueberries, and honey and ate it for breakfast. You can also cut your polenta with meat and pasta sauce for a super quick dinner. The options are endless. I was very impressed at how creamy and rich this polenta turned out, even though I used soy milk instead of Dairy Milk. Soy milk has fewer calories than 2% and whole dairy milk and contains complete protein, calcium, vitamins, and minerals equal to dairy milk. It also has the omega-3 fatty acid ALA, which is not found in dairy milk.
SOY MILK POLENTA
1 The cup of Corn Meal
4 cups of Soy Milk ( may seem like a lot of liquid for only 1 cup of cornmeal, but trust me.)
Pinch of salt
In a saucepan, bring the soy milk to a boil. Slowly add the cornmeal while whisking the mixture vigorously. Once all the cornmeal is added, whisk for 1-2 minutes longer and take the polenta off the heat. Add salt and let cool a few minutes before adding other toppings.
My blueberry, pistachio, and honey polenta was a HUGE hit! My kids gobbled it up, asked for more, AND got those blueberries all over their faces!
I can’t wait to make this again. Maybe next time I will make this soy polenta as a savory dish.