Cook this: quick & healthy – vanilla polenta “porridge” 

I wasn’t too concerned about the pain of getting a wisdom tooth ripped out (thought I really don’t relish the memory of having my head held down by the dental assistant while the dentist tried 4 different pliers to twist and yank one awfully big, long and deep set tooth from me), but I didn’t anticipate the headaches and migraines that came with it. I figured a few days of mushy food and soup, and I’d be good to go again.

Nope; a constant headache with severe light sensitivity, punctuated by migraine spells has seen me laying around a dark house in my PJs for the past 5 days. I got out of the house for an hour yesterday after begging and pleading for a quick breaky, then returned to the darkness for most of the rest of the day. I’m actually a vampire now.

Anyway, as they say, necessity is the mother of invention, and when you’re restricted to soft, mushy foods that won’t get stuck in the big, bleeding, gaping hole in your gum, your options are few and far between. Thank goodness for polenta! After seeing a recipe on my blog feed a while ago using polenta as a sweet ingredient (kicking myself for not being able to remember who’s blog it was, sorry!), I thought about making some porridge with polenta.

Instead of going the milk, butter and salt route for a savoury version, I added almond milk, vanilla and sugar instead, and it turned out perfectly! It’s actually a really great change from regular porridge, too, and it’s a nice gluten free alternative for the Coaeliacs out there. Super easy and quick to make, here’s how I did my version…

Ingredients (for one bowl):

– 1 cup almond milk

– 1 tsp caster sugar

– 1 tsp vanilla extract

– pinch of vanilla powder (optional)

– 1/4 cup of polenta/fine cornmeal

– 1/2 cup mixed berries and a little maple syrup to serve



1. Heat the milk, sugar and vanilla in a small saucepan over medium heat.

2. When the milk stars to simmer, turn the heat down to low and slowly pour in the polenta, whisking as you go. Once it’s all been added, whisk continuously over low heat until it thickens up to a consistency you’re happy with. If it thickens up too quickly, add a little more water to thin it out.

3. I served mine with mixed berries that I microwaved for 30 seconds, mashed up a little, and mixed a little maple syrup through.


On that note, I’m off to work now hoping that the pretty white lace top I’m wearing will disguise the fact that I was too busy throwing up and squinting at the open windows to do my hair or put some mascara on this morning! Ohh, it’s a glamorous life  >.<  hehe


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