Pot of Gold Polenta Porridge

When we were in Puerto Rico a few years ago I stumbled upon polenta porridge. It had many different names but most were a creamy blend of polenta/ cornmeal, cream, sugar, and cinnamon. I got my fill of it every morning at breakfast and sipped my coconuts and smoothies by day and it was all good. When my husband recently went back there for work, it reminded me of it and I told him he had to find out how they made it. Well there were some secret ingredients and they didn’t really tell me much, probably best because I am sure it was a lot of cream, sugar, and butter, things I avoid now. I picked some up when we were at Whole Foods recently and I came up with a delicious citrus version. As I sat there eating it I thought about a cute idea for St. Patrick’s Day making a citrus cinnamon polenta porridge hiding yellow/ golden fruits and berries at the bottom! The coconut palm sugar turned my porridge a little brown where traditional polenta porridge is more of a yellow golden color, but it tasted good and still had golden fruits/berries so I stuck with the name.

Pot of Gold Polenta Porridge

Makes 2 servings

2 c coconut milk, or non dairy milk of choice (used So Delicious Unsweetened Vanilla Coconut Milk)

1/2 tsp sea salt

1/2 tsp vanilla extract

2 TBSP coconut palm sugar, or sweetener of choice

1/3 c finely ground polenta/ cornmeal (Whole Food Market organic yellow polenta, bulk bin)

zest of 1 orange, optional

Cuties clementines, oranges, and or golden berries (used 1 orange, 1 Cutie clementine, and 1/4 cup of Navitas Naturals Goldenberries)

1-2 tsp ground cinnamon or cinnamon sugar (used a blend of cinnamon and coconut palm sugar)

Combine the milk, salt, vanilla, orange zest, and coconut palm sugar in a medium saucepan over medium heat and stir gently just until the milk starts to bubble. Lower the heat to low and add the cornmeal, stirring with a whisk until the porridge thickens, about 10 – 12 minutes, It will thicken as it cools. Let cool 5 minutes and prepare bowls. Peel oranges and or Cuties clementine , and cut into chunks. I cut the orange segments into 4 sections and the Cutie segments in half. Mix with golden berries if using and divide between 2 cups or bowl. Pour the polenta over top of the fruit, sprinkle with cinnamon/ cinnamon sugar. Enjoy!