Gluten-Free Porridge Alternative: Polenta Breakfast

Gluten-Free Porridge Alternative: Polenta Breakfast

Gluten-free, vegetarian, nutritious and so easy to prepare! 

Tanja Guigon-Rech  Tanja Guigon-Rech  on 4 Jul '15

Serves: 4 portions

Prep Time: 35 mins 


  • 1 orange
  • 2 cups water
  • 1 1/2 cups milk or almond milk
  • 1/4 teaspoon salt
  • 3/4 cup instant polenta or fine cornmeal
  • 1/2 cup blueberries


  • 1 tablespoon cacao nibs
  • 1 tablespoon raw honey  

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  1. Zest the orange to get 1 1/2 teaspoons; set the zest aside. Remove the rest of the peel and white pith with a sharp knife.
  2. Working over a bowl, cut the segments from their surrounding membranes. Set aside for garnish.
  3. Combine water, milk and salt in a large heavy saucepan and bring to a boil. Gradually whisk in polenta (or cornmeal) and return to a boil.
  4. Reduce heat to medium-low to maintain an even bubble and whisk until the polenta thickens, 1 to 5 minutes (depending on what type you’re using). Remove from the heat, add the berries, cover and let stand for 5 minutes.

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Optional: if you like a dip, simply whisk:

  • 1/4 cup mascarpone (Italian cream cheese) OR French crème magre (3 % fat)
  • 1/4 cup natural yoghurt
  • 1 tablespoon raw honey or raw agave

Mix in a small bowl and serve on the side.

Serve immediately and enjoy this gluten free breakfast!

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Nutrition Nation Tip: can be kept in the fridge for 4-5 days. If you'd like to reheat it, you may need to add a bit more liquid though, as it will settle and become thicker.

Tanja Guigon-Rech

Tanja Guigon-Rech

I work @Nutrition Nation as certified holistic nutritionist & am passionate about yummy healthy food

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