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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
  

Porridge Base
  • 1 cup polenta
  • 4 cups water
  • 1 tablespoon dried lavender for infusion
  • 1 pinch salt
Roasted Apricots
  • 4 pieces apricots halved and pitted
  • 1 tablespoon maple syrup for drizzling

Method
 

Prepare the Porridge
  1. In a saucepan, bring water to a boil. Gradually whisk in the polenta and lavender. Reduce heat and simmer, stirring frequently, until thickened.
  2. Add a pinch of salt and stir well. Remove from heat and let it sit for a few minutes.
Roast the Apricots
  1. Preheat the oven to 375°F (190°C). Place apricot halves in a baking dish and drizzle with maple syrup.
  2. Roast in the oven for about 15-20 minutes until soft and caramelized.
Serve
  1. Spoon the polenta porridge into bowls and top with roasted apricots. Enjoy your vegan breakfast!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 45gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 150mgPotassium: 300mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Feel free to adjust the sweetness by adding more maple syrup if desired.

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