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Breakfast Polenta

When I studied and worked abroad in Ukraine and Russia, I hated the standard kasha. One day, my host mother made me mana kasha, and I LOVED it. A week later, she told me it's what she fed her children when they were babies. Womp womp. Well, this isn't exactly mana kasha, but the texture is similar and I love it just the same.

Breakfast Polenta

Source: Zucker & Jagdwurst | Serves: 2 | Time: 15 min

Changes: adjusted measurements to make them U.S. standard, used coconut milk; used maple syrup instead of agave (ran out of agave); and picked different toppings.


1 tube polenta, chopped into small cubes

1 cup coconut milk

1 tbsp maple syrup


Diced apples

Almond butter



Heat milk and polenta and stir until it thickens. I usually use a potato mashers to break down the cubes faster. Then add a maple syrup and stir to combine well. Ladle the polenta into bowls and serve with the toppings you like.

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