- 940 ml non dairy milk e.g oat milk
- 125 g Frießinger Mühle Polenta
- 50 g ground almonds
- 2 tbsp. coconut cream
- 115 g agave syrup
- 150 g blueberries
- Seeds from 1 vanilla pod
Pour the milk into a pot and bring to a boil. Slice the vanilla pod open lengthwise and scrap the seeds into the milk. Reduce the temperature and gradually stir in the polenta. Now stir in the ground almonds, and continue to stir and cook until the polenta reaches a smooth creamy consistency. Stir in the coconut cream. Remove the pot from the stove, cover it and leave the polenta to swell for 5 minutes. Stir in the blueberries and agave syrup. Divide the polenta between bowls and top with more blueberries and agave syrup.