Introduction

This Creamy Berry Breakfast Polenta is a comforting and naturally sweet way to start your day. Made with plant-based milk and topped with warm, fresh berries, it’s a hearty dish that feels both nourishing and indulgent. Perfect for a cozy morning or a special weekend treat.

A white bowl filled with a thick yellow base layer of creamy polenta, topped with a deep purple blueberry sauce that covers the surface unevenly with whole blueberries and some crushed ones, mixed with small white swirls of cream creating a marbled effect on top. The bowl sits on a white marbled surface with a white bowl of more blueberries and a white bowl of light cream blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups unsweetened plant-based milk
1 cup water
1 cup polenta grits
¼ cup maple syrup
Pinch of salt
1 cup fresh blueberries
1 cup fresh blackberries
2 tablespoons water
¼ cup simple cashew cream (optional)

Instructions

Step 1: In a large pot over medium-high heat, bring the plant-based milk and 1 cup water to a boil. Stir in the polenta grits, then reduce the heat to medium-low. Cover the pot but allow some venting, and cook, stirring occasionally, for 18 to 20 minutes until the polenta turns creamy.
Step 2: Stir in the maple syrup and add a pinch of salt to taste. Keep the polenta warm while you prepare the berry topping.
Step 3: In a small saucepan over medium heat, combine the blueberries, blackberries, and 2 tablespoons of water. Bring to a simmer, then lower the heat to medium-low and cook for about 10 minutes until the berries start to break down. Lightly mash them if they don’t soften enough.
Step 4: Divide the creamy polenta evenly between four bowls. Spoon the warm berry mixture on top, and if desired, add a tablespoon of simple cashew cream to each bowl for extra richness. Serve immediately while warm.

Tips & Variations

Use any fresh or frozen berries you like, such as raspberries or strawberries, for a different flavor profile.
For a nuttier taste, toast the polenta briefly before cooking it in milk and water.
If you don’t have cashew cream, a dollop of coconut yogurt or vegan yogurt works well as a creamy topping.
Add a sprinkle of cinnamon or vanilla extract to the polenta for extra warmth and depth of flavor.

Storage

Store any leftover polenta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of plant-based milk or water to loosen the texture as it warms. Store the berry mixture separately and warm it before serving.

How to Serve

Two white deep plates each hold two layers: a bottom layer of creamy pale yellow porridge with a soft, slightly grainy texture, topped with a thick, deep red and purple blueberry sauce with whole blueberries visible and swirls of white cream unevenly mixed in. One plate has a spoon with a white handle resting inside it, while the other plate is plain. To the right side, two small white bowls hold more blueberry sauce and cream, with a metal spoon inside the blueberry sauce bowl. Fresh green mint leaves are placed beside the plates. All items are set on a wooden surface, replaced by a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dairy milk instead of plant-based milk?

Yes, you can substitute regular dairy milk if you prefer. It will create a similarly creamy texture and enrich the flavor, though the recipe is designed to be vegan-friendly.

What is the best way to make simple cashew cream?

Soak raw cashews in water for at least 4 hours or overnight, then blend them with a little fresh water until smooth and creamy. You can adjust the thickness by adding more or less water.