Blueberry Almond Breakfast Polenta

1. 1

   Bring milk to a boil in a medium saucepan over high heat.

2. 2

   Reduce heat to low and add polenta, whisking constantly until smooth. Add almond meal and continue whisking until the polenta thickens to a creamy consistency. Add butter and whisk until it melts completely.

3. 3

   Turn heat off and whisk in honey, blueberries, vanilla and cardamom. Serve with a dollop of creme fraiche or sour cream and an extra sprinkle of blueberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.