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Vegan Polenta Porridge with Lavender & Roasted Apricots Bliss

A delightful vegan breakfast featuring creamy polenta porridge infused with lavender and topped with roasted apricots.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: vegan
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Polenta Porridge
  • 1 cup polenta
  • 4 cups water
  • 1 tablespoon dried lavender
  • 1 pinch salt
  • 2 tablespoons maple syrup for sweetness
Roasted Apricots
  • 4 pieces apricots halved and pitted
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract

Method
 

Prepare Polenta Porridge
  1. In a saucepan, bring water to a boil. Add salt and slowly whisk in the polenta.
  2. Reduce heat and cook for about 30 minutes, stirring frequently until thickened.
  3. Stir in lavender and maple syrup, then remove from heat.
Roast Apricots
  1. Preheat the oven to 375°F (190°C).
  2. In a baking dish, toss apricots with olive oil, maple syrup, and vanilla extract.
  3. Roast for 20 minutes until tender.
Serve
  1. Spoon the polenta porridge into bowls and top with roasted apricots.
  2. Drizzle with additional maple syrup if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 45gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Feel free to adjust the sweetness and lavender to your taste.

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