Recipe: Breakfast Polenta
from the book Fresh From the Vegan Slow Cooker
- 1 cup medium or coarse ground corn meal
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons maple syrup
- Put all the ingredients except the maple syrup in the slow cooker.
- Cover and cook on Low, stirring occasionally, until thickened, 7 to 8 hours.
- Just before serving, stir in the maple syrup. Serve hot, topped with fruit or nuts.
Posted: to Recipes on Sun, Jan 5, 2014
Updated: Sun, Jan 5, 2014