Public recipe with member extras
Camel Milk Breakfast Polenta with Honey and Toasted Walnuts
A creamy, gently sweet polenta that uses camel milk in place of the usual heavy cream finish.
Breakfast & Brunch · Warm Grain Bowls · Gluten-Free Morning Starts
What you need
Ingredients
- 3 cups Camel Milk
- 1 cup Water
- 1 cup Coarse Polenta or Cornmeal
- 1/4 tsp Fine Sea Salt
- 3 tbsp Raw Honey
- 1/2 cup Toasted Walnuts, chopped
- Fresh Berries, to garnish
Method
Instructions
- Bring the water to a boil in a heavy-bottomed pot, then whisk in the polenta in a steady stream to avoid clumping.
- Reduce heat to low and cook, stirring frequently, for 10 minutes until thickened.
- Remove from heat and stir in the camel milk and salt until fully incorporated and glossy.
- Return to a very low heat for 2-3 more minutes, stirring constantly, until creamy.
- Spoon into bowls and top with honey, toasted walnuts, and fresh berries.
From The Arrogant Hippie Culinary Journal: Camel Milk Edition by Aunesty Janssen
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