Tips for easy polenta porridge:
Fine polenta cooks much faster than coarse and doesn’t have any crunchy bits
I boil the water first and gradually stir it into the polenta with a whisk
A little polenta goes a long way. I only use 1/2 – to 1 cup for me and the kids
I add some milk, a pinch of salt and some vanilla/mixed spice, then serve with a little bit of extra milk/yoghurt and a drizzle of liquid sweetener.
Dried fruit and nuts combined with whole-grains add extra nutrition and balance 😉
First of all, I don’t call it ‘oat porridge’, I call it ‘creamed oats’ when I serve it to the kids! I blend the oats in my blender to make them smooth. Â I cook it with water, milk, a pinch of salt and cinnamon/vanilla, and serve it fresh with some milk or yoghurt, liquid sweetener and a garnish of fruit. The texture of the oats has a lot to do with it, as I struggled to get my daughter to touch oats when I would keep them whole.
Peaches and barley – delicious! I had to cook the barley by itself until it was soft, then drain and rinse in a colander. The Chilean side of my family have a dessert like this, with the barley served cold with peaches in syrup. I used peaches in juice – simple but still yummy.
Yum!  My kids like when I try to make brekky look nice 😉 I also include whole-grains with almost every breakfast.
Leesa K 