Creamy Polenta with Chocolate Pecan Clusters
Did you ever eat chocolate cereal when you were a kid? You know, the kind that even turned your milk into a delicious chocolaty swirl?
Did you ever eat chocolate cereal when you were a kid? You know, the kind that even turned your milk into a delicious chocolaty swirl? I did, but it happened rarely because my mom rightly knew that cereal was full of sugar, high fructose corn syrup and other junk. That’s one of the reasons we created Pure Organic Crispy Clusters. Imagine our delight when I paired them with warm polenta for a delicious, chocolaty breakfast that even turned our almond milk a decadent shade of cocoa. Here’s the recipe you can try at home:
- 2 1/2 cup almond milk, plus more for serving
- 1 cup organic polenta
- 2 tbsp coconut oil
- 1/8 tsp sea salt
- 2 tbsp maple syrup, plus more for garnish
- 1 cup Pure Organic Chocolate Pecan Crispy Cluster
In a medium saucepan set over medium heat, bring the almond milk to a slow boil. Add the polenta, coconut oil, salt and maple syrup, stirring to combine.
Simmer on low, stirring occasionally until all the milk is absorbed, about 5 minutes. Remove pan from heat and spoon the warm polenta into 4 serving bowls. Top each bowl with ¼ c Chocolate Pecan Crispy Clusters and drizzle with additional almond milk and maple syrup before serving. Serves four.