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Vegan Polenta Porridge with Lavender & Roasted Apricots Bliss

Vegan Polenta Porridge with Lavender & Roasted Apricots Bliss is a heartwarming dish that brings together creamy polenta, aromatic lavender, and sweet, caramelized apricots for a delightful breakfast or dessert. This quick and easy recipe transports you to a sun-drenched orchard with every spoonful, making it the perfect comfort food to enjoy any time of day.

  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 cup coarse cornmeal (polenta)
  • 3 cups almond milk (or plant-based milk of choice)
  • 2 tsp culinary lavender buds
  • 4 ripe apricots, halved and pitted
  • 2 tbsp maple syrup (plus more for drizzling)
  • 1/2 tsp cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Place halved apricots cut-side up on the baking sheet, drizzle with maple syrup, sprinkle with cinnamon, and roast for 20-25 minutes until golden.
  3. In a saucepan over medium heat, combine polenta and almond milk. Stir continuously until thickened (about 5-7 minutes). Add lavender buds while cooking for maximum flavor infusion.
  4. Sweeten your porridge with additional maple syrup to taste.
  5. Serve polenta in bowls topped with roasted apricots and drizzle any leftover syrup over the top.
  • Author: Laura Lopez
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast/Dessert
  • Method: Baking/Stovetop
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 bowl (approx. 300g)
  • Calories: 350
  • Sugar: 18g
  • Sodium: 90mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 6g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: - Substitute lavender with vanilla extract for a different flavor profile. - Add nuts or seeds for added texture. - Store leftovers in an airtight container in the refrigerator for up to three days; reheat with a splash of almond milk.