Chocolate polenta porridge

Step 1/ 5

• 620 ml unsweetened plant-based milk
• 1 tsp vanilla extract
• 2 tbsp maple syrup

• pot (small, with lid)
• cooking spoon

In a small saucepan on medium heat, bring the milk, vanilla, and syrup to a simmer.

Step 2/ 5

• 2 pinch salt
• 2½ tbsp unsweetened cocoa powder
• 110 g instant polenta
• 2 tbsp protein powder (optional)

• bowl (small)

Meanwhile, in a bowl, combine the salt, cocoa powder, polenta, and the protein powder, if using.

Step 3/ 5

• whisk

Add the combined dry ingredients to the simmering milk, whisking throughout. Let the mixture cook on medium for 2 to 3 minutes, or until nicely thickened. Be sure to stir frequently.

Step 4/ 5

Cover the pot with a lid and remove from the heat. Allow the porridge to sit and steam for 3 to 5 minutes, or until the polenta is fully soft.

Step 5/ 5

• 3 tbsp bittersweet chocolate chips
• unsweetened plant-based milk (for serving)

Serve topped with dark chocolate chips and an additional splash of nondairy milk.

Enjoy your meal!