Delicious polenta porridge is a great way to start the day…
Most fitness pros will tell you you can’t beat a bowl of porridge in the morning. There’s slow-release carbs, protein and lots of fibre – the latter essential for good gut health.
Even when I’m low-carbing, I usually start my day with a bowl, getting most of my allowance for the day out of the way at breakfast.
It can become a tad staid though, so I was glad to come across this idea in Hugh Fearnley-Whittingstall’s River Cottage Light & Easy: Healthy Recipes for Every Day, a book I’d recommend to anyone looking to go gluten and/or lactose-free.
It borrows from Jamaican breakfast porridge to use polenta, or cornmeal, instead of oats.. Incidentally, cornmeal is also the main staple of the Tarahumara, the Mexican tribe with near-mythical running strength and energy who are the stars of the excellent book Born To Run: The Hidden Tribe, the Ultra-Runners, and the Greatest Race The World Has Never Seen.
It’s quick and easy to make, and while polenta can be a little on the bland side with nothing added to it, chopping a banana on top, drizzling with Greek honey and dusting with cinnamon all help to spice it up.
As a dish, there’s 4g of protein per portion, as well as 4g of fibre.
Ingredients (serves 2)
75g quick cook polenta
200ml Alpro coconut milk
20g Rowse Greek honey
A sprinkling of cinnamon
Heat the coconut milk till steaming (do not boil)
Add the polenta and whisk for about a minute until it thickens
Divide between two bowls
Top with the banana, a drizzle of honey and a dust of cinnamon.
It really is that easy!
If you want to link to the recipe on Myfitnesspal, you can do so here (you must be logged in to view)