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Sweet Cornmeal Porridge
- 2 tablespoons coconut milk powder
- 1 tablespoon brown sugar
- ¼ teaspoon vanilla powder
- ¼ teaspoon ground cinnamon
- 2 tablespoons instant polenta corn grits
- 1 tablespoon sliced almonds lightly toasted
Mix coconut milk, sugar, vanilla and cinnamon in a zip-lock bag.
Pack corn grits (polenta) and almonds separately.
ON THE TRAIL
Pour milk and spice mixture into the pot; add 1 cup water.
Place over medium heat and bring to a boil, stirring.
Stream in the polenta, whisking continuously.
Simmer for 5 minutes, then remove from heat.
Top Sweet Cornmeal Porridge with almonds and serve.
Calories: 382kcal | Carbohydrates: 36.7g | Protein: 5g | Fat: 25.8g | Sodium: 2.6mg | Sugar: 10.9g