Sweet Polenta Porridge with Cinnamon Apple
Creamy porridge made from fine cornmeal cooked in rice drink, with warm cinnamon apples and fresh orange – vegan and gluten-free.
- 20 min
- 397 kcal / serving
- easy
- vegan
- Protein
- 4.5 g
- Fat
- 5.4 g
- Carbs
- 80.1 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 400 ml unsweetened rice drink
- 100 ml water
- 1 pinch salt
- 1 tbsp sugar
- 80 g fine gluten-free cornmeal (polenta)
- 2 apples
- 1 tsp coconut oil
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/2 organic orange
Method
- For a reliably gluten-free breakfast, use cornmeal labelled gluten-free. Bring the rice drink, water, salt and sugar to the boil in a saucepan.
- Sprinkle in the cornmeal while whisking constantly so no lumps form. Turn the heat to the lowest setting and simmer for 5–8 minutes, stirring often, as it tends to spit. Remove from the heat and leave to thicken for 3 minutes.
- Meanwhile, quarter, core and dice the apples. Finely grate the orange zest and squeeze the juice.
- Heat the coconut oil in a frying pan, add the apple, brown sugar and cinnamon and fry for 4–5 minutes until the apples are soft and lightly caramelised. Add the orange juice and zest and reduce for 1 minute.
- Stir the porridge and loosen it with a splash of rice drink if it is too firm. Divide between two bowls and top with the cinnamon apples.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free