Polenta & Apricot Porridge

A warming gluten free breakfast filled with goodness.

Follow the recipe or substitute with your favourite dried fruit and sweeteners.


  • Polenta-and-Apricot-Porridge1 cup of polenta (cornmeal)
  • 3 to 4 cups of water and/or your preferred milk
  • handful of coarsely chopped organic apricots
  • small handful of chopped macadamias
  • drizzle of agave syrup
  • little milk for on top to help the porridge cool


Cook the polenta like you would cook a regular oat porridge, but with the addition of the apricots.

Serve with macadamias, a little agave, and some milk poured on top.

Serves 2

Polenta sets firm when cooked, making it great for adding to breads, pastry or the like as well as the traditional Italian style dishes. Polenta is gluten free.

Agave syrup is a very sweet but highly nutritious syrup made from the heart of the agave plant. It can be used like maple syrup for many recipes. It is low GI.