Polentoats, invented

March 24, 2010

Polentoats. Weird, huh?

Polenta cooked with oats. 

But those are plain. They needed a flavor. Something vibrant. Something original. Something… lemony. Yeah.

Lemon Poppy Seed Polentoats

  • 1 cup polenta (or cornmeal)
  • 1/2 cup oats
  • 3 cups water
  • dash of salt

Heat all in a saucepan on high until starts to boil. Turn down to low and simmer, covered, for about 10 minutes.

To make the lemon poppy seed add-in, combine applesauce, fresh lemon juice, vanilla extract, pinch of salt, and a few liquid Stevia drops (or agave). Poppy seeds are optional but fun. Add as much or as little of each ingredient until it tastes perfect to you.

 Mix all the ingredients together then add the polentoats to the party.
Mix again. And top with berries.
I will admit, it’s not the prettiest dish but it was definitely good.
Another unpictured idea that I did try with the leftover polentoats was almond butter and coconut butter. 
Very decadent. Yum.

And guess what I got in the mail the other day? Give up? Here’s a hint…

Pure2Raw raw flatbreads and sweets from their online store!

They even sent some samples along for the ride.

The flatbreads are delicious. Way worth trying!

And here we have Raw Mint Chip Kremes and Green Cookies.
Beyond good.

I’m in love with these cookies, by the way.
Did you check out my guest post on their blog from yesterday?

Tomorrow you get a recipe for this beauty!

Raw Limoncello Cake
 Gluten, dairy, wheat free, vegan, and raw.
Oh yes I did.

Adios my friends!

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