Polenta with Blueberries

Organic / Kosher / Vegan / Gluten Free / Sugar Free / Egg Free / Dairy Free / Parve

Polenta cake with blueberriesEasy homemade cake. This delicious healthy cake can be created in a few minutes. Wonderful choice for a breakfast of dessert. It is very satisfying with a cup of tea. Every piece of cake can be decorated differently. The featured one is made with lingonberry jam and fresh blueberries.

“Genius is the ability to reduce the complicated to the simple.” C.W. Ceran



1 cup organic polenta (cornmeal)

3.5 cups water

1 pinch sea salt

1 tea-spoon brown rice syrup

Cooking instructions:

Chose a cooking pot that is about 10 or 11 inches wide so the cooked polenta is formed in 1.5 – 2 inches high cake. Boil water in the pot. Add sea salt. Ad10 inch pot 400-240d slowly polenta (cornmeal) and stir with wooden spoon. Keep stirring until it looks even. It is better to keep stirring for a few minutes longer to reach smooth, even consistency. Add brown rice syrup. Cook for 20 minutes. All water will be absorbed by polenta. Let it cool off. You can place it in the refrigerator. Before serving transfer to a plate and decorate with your favorite organic jam ( strawberry, lingonberry, cranberry, etc.) and fresh berries (blueberries, strawberries, raspberries). You can cut a serving piece and leave the rest in the refrigerator for later. Cooked polenta can stay in the refrigerator up to 3 days.

Create and Enjoy!

Email me pictures with your creations!

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