Vegan Polenta Porridge & Berries
Ingredients
For the topping
125
g
mixed frozen berries
Some
water
Preparation
1. Put the polenta and DUG potato drink in a medium-sized pan and gently bring to the boil. Turn the heat down to a simmer and cook for 5 minutes, stirring so that it doesn’t catch on the bottom of the pan, until thick and creamy. When it is ready, stir in the vegan alternative to cream and vanilla paste. Set aside.
2. Meanwhile, put the frozen berries in a separate small pan with the water and warm through over a low heat for 5 minutes.
3. Spoon some of the creamy polenta into a bowl and top with a spoonful of warm berries. This is best eaten straight away.
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