This tasty creamed banana rice and polenta porridge recipe is a great vegan breakfast idea or dessert pudding.

It is high carb and low fat and would suit those following a raw till 4 or starch solution lifestyle – or anyone wanting a healthy plant based food alternative!

This recipe served 2 to 4 people – depending how hungry you are 🙂

The texture is amazing and has a very hearty and decadent feel to it. It is great served in a fancy bowl, cup or glass jar and best of all is quick and easy to make.

 

Creamed Banana Rice Polenta Porridge
Servings Prep Time
4serves 5minutes
Cook Time
Votes: 13
Rating: 4
You:
Rate this recipe!
30minutes
Print Recipe
Banana Polenta Porridge
Servings Prep Time
4serves 5minutes
Cook Time
Votes: 13
Rating: 4
You:
Rate this recipe!
30minutes
Print Recipe
Banana Polenta Porridge
Ingredients
  • 2/3 cup rice Organic white rice (washed)
  • 2 cups Soy Milk (or any non-dairy milk of your choice)
  • 2 cups water
  • 1/8 tsp Tumeric Just a dash for colour
  • 2 whole Bananas Chopped (make sure they are very ripe)
  • 4 tbsp Apple Juice Cloudy (or other sweetener of choice eg. maple syrup, coconut sugar, orange juice) etc)
  • 3 tbsp Lemon Juice
  • 1 tsp Vanilla Extract
  • 1/4 cup Polenta to thicken mixture at the end
Servings: serves Units:
Instructions
  1. Starting with a large sauce pan add all the ingredients except the polenta.
  2. Place the sauce pan on a stove at high heat and bring to the boil while stirring regularly.
  3. Once boiling, turn down the heat to a simmer, place a lid on the pot and cook for a further 15 minutes.
  4. After 15 minutes remove the lid and add the polenta. Stir the polenta in thoroughly making sure that you squash any polenta clumps floating around the pan. If necessary turn the stove up to a medium heat to aid the polenta cooking process.
  5. Once the polenta has thickened it's time to serve!
Recipe Notes

I love a sprinkle of nutmeg, cinnamon or cardamon over the top. For a sweet tooth drizzle some maple syrup or sprinkle some coconut sugar.

Its also yummy with a handful of fresh blue berries or raspberries mixed through.

Share this Recipe