Breakfast Polenta


  • 1 1/2 cups light coconut milk
  • 1/2 cup water
  • 1 cup instant polenta
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup Grade A maple syrup
  • 1 teaspoon vanilla extra
  • 1 - 2 tablespoons chopped walnuts
  • 1/2 teaspoon salt


  • Bring coconut milk and water to just below a boil in a medium saucepan over medium heat. Whisk in cornmeal and shredded coconut and immediately reduce heat to low.
  • Add maple syrup, vanilla extract, and salt, and continue whisking for 7-10 minutes until the polenta reaches your desired consistency.
  • Portion out into two, three, or four bowls, and top with desired add-ons. Serve warm and enjoy----Toppings optional (Shredded coconut, walnuts maple syrup, sliced bananas.

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