Polenta porridge: a deliciously creamy and naturally gluten free alternative to oatmeal; perfect for the coeliacs out there who can’t have oats. Or those simply looking for a nice change from the usual.
There’s nothing quite like a healthy bowl of porridge on a cold winter morning. But despite uncontaminated oats being naturally gluten free, according to research 1 in 20 coeliacs can’t tolerate it, not even the gluten free kind! This is due to avenin, a gluten-like protein which can trigger a similar reaction in those sensitive to it.
Luckily I’ve never had a problem with oats, but I can imagine how annoying it must be for those who do seeing as it’s in so many gluten free products. So when my boyfriend suggested making porridge out of polenta this morning – a combination of not having much left to eat and being too lazy to go shopping – two things immediately came to my mind. 1) Why on earth have I never tried this? And 2) why have I never heard of other coeliacs eating this? Oatmeal alternatives is a common question on gluten free groups, yet I’ve never seen polenta suggested as an option. 🤔
And it’s actually pretty good! We both really enjoyed it, especially with Greek-style yoghurt on top for extra creaminess. It has a smooth texture and mild flavour that goes perfectly well with honey. So it’s well worth a try for anyone looking to add variety to their breakfast menu; it’s certainly not just for the oat intolerant!
And in case you need any other excuse to try it, then maybe the price will do it! Polenta is fairly cheap; certainly a lot cheaper than certified gluten free oats or other alternatives available in the free from section. And don’t even get me started about the price of bread, cereals, muesli, etc. The gluten free diet is already expensive enough as it is so if you’re looking to save a few bucks, give polenta porridge a try. 😊
Polenta porridge recipe:
Difficulty level: very easy
Cooking time: 5 minutes
Yields: 2 to 3 portions
Calories (per portion): 250 to 380
- 90g (1/2 cup) dry polenta (like this one)
- 470ml (2 cups) whole milk
- 2 Tbsp honey
- Pinch of salt
- Mix all ingredients in a (preferably non-stick) pan.
- Turn the heat on to medium/low and cook for about 5 minutes, stirring and scraping the bottom constantly to make sure nothing sticks.
- Serve with toppings of your choice.
- Note: the polenta will become more solid the longer it sits around so eat right away or add extra milk/water to maintain the creamy consistency.