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Chia Polenta Porridge

By 
Sally Joseph Clinical Nutritionist sallyjoseph.com.au
Prep time 
10 minutes
Total Time 
10 – 15 minutes
Serves 
3 - 4

This gluten free delight is an alternative to oat porridge.

Ingredients 

For Polenta
3 – 4 cups coconut or rice milk
½ cup instant polenta
2 tbsp black Chia seeds (reserve 1 tbsp)
1 tsp vanilla essence
¼ – ½ tsp ground cinnamon
2 tsp coconut oil
2 tsp Chia oil
1 tbsp crushed cashew nuts (optional)
1 – 2 tbsp rice malt syrup (optional if using coconut milk)

For Stewed Pears
2 – 3 brown Bosc pears, peeled, halved and cored
1 cinnamon quill
1 vanilla bean pod (optional)
Water

Method 

Place pears, cinnamon and vanilla in a medium sauce pan and add about 3 cm of water to cover. Simmer on low heat until pears are just soft for about 5 – 10 minutes. Be careful not to overheat or cook too long as pears will turn to mush. In a medium saucepan, add polenta with 3 cups of milk and stir continuously over medium heat until polenta is smooth and has creamy consistency like thick custard. If required, add more milk. Stir in Chia seeds, rice malt syrup (if using), vanilla essence, cinnamon, coconut oil and Chia oil. Serve in a bowl topped with crushed cashew nuts, stewed pear and sprinkle with remaining Chia seeds.

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