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?
- 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.