Maple almond soy polenta, courtesy of Chefs Jean-Francis and Alessandra Quaglia, incorporates almond soy milk and fresh fruit.

RECIPE: Maple Almond Soy Polenta

Maple almond soy polenta, courtesy of Chefs Jean-Francis and Alessandra Quaglia.

  • Mar. 27, 2012 8:00 p.m.

Maple Almond Soy Polenta

Serves two

2 cups almond soy milk

2 cups water

2/3 cup polenta

2 tbsp. organic cane sugar

sp. salt

2 tbsp. maple syrup

1 cup fresh berries or fruit in season

Garnish with toasted pecans, almonds or filberts

In a medium-size pot over high heat, bring almond soy milk and water to a boil. Reduce heat so liquid is barely boiling.

Stirring constantly, pour in polenta in a thin, steady stream; pausing occasionally to break up any lumps.

Stir in sugar and salt. Simmer, stirring often, until polenta is soft and creamy to bite, 20 to 40 minutes (if heat is too high, bubbles may ‘spit’ globs of hot polenta out of the pot).

Pour polenta into two bowls and drizzle the maple syrup around, one tbsp each, or as much as you like. Top with fruit and nuts.

 

 

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