Creamed Banana Rice & Polenta Porridge


Vegetarian, Vegan, Gluten-free, Dairy-free

Meal Type
Breakfast
Cuisine
vegan
Author
cookingwithplants.com
Serves
4
Preparation Time
5 minutes
Cooking Time
30 minutes

Ingredients

Base Ingredients

  • 2/3 cup white rice (risotto or sushi works well)
  • 2 whole Bananas Chopped (make sure they are very ripe)
  • 2 cups Soy Milk (Unsweetened Almond)
  • 2 cups water

Seasoning/ Sweetener

  • 1/8 tsp Tumeric Just a dash for colour
  • 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

Thickener

  • 1/4 cup Polenta to thicken mixture at the end

Optional

  • 1/4 cup sultanas

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.
  5. 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.
  6. Once the polenta has thickened it's time to serve!

Notes

  • The sultanas make a great addition, they make the mix quite sweet without adding honey, syrup pr refined sugars.
  • I usually cook this up and portion it out into 250-300mL containers, refrigerate and reheat to serve.
  • If you use dried fruits like sultanas you can keep the sugars down even if you do use refined ones at the sweetening phase, so this makes a decent light meal or sweet snack for any time of day.
  • As a porridge it feels more carbohydrate heavy and filling than the calories account for. Generally quite satisfying.
  • If I have it I will use unsweetened almond milk instead of soy and cut the sweetener by up to half depending on who I intend to serve it to. You can always make it very mellow and serve with an optional syrup drizzle.
  • I use risotto or sushi rice because i like how the starches help thicken the mixture... also if i need to thin it out it just leads to more volume for the same calories and the same enjoyment.
  • Author Anja Cass suggests sprinkling ground cardamom, nutmeg or cinnamon over porridge to serve, great for those who will enjoy the aroma and don't have the sweetest taste preferences.