After a bone-chilling morning run, you need a hearty breakfast that warms you up. This fast polenta, from The Runner's World Cookbook (£8) is easy to make and provides you with the protein, carbs, and comfort you need after a morning workout. Since it's ready in about 10 minutes, you can whisk this breakfast up on busy post-workout weekday mornings. It's a great gluten-free and vegetarian option for runners who need a quick recovery meal.
- 600ml fat-free milk
80 grams instant polenta
40 grams dried blueberries
25 grams chopped almonds
2 tablespoons honey
Cinnamon, to taste
- Pour 500 ml of the milk into a medium saucepan, and bring to a boil.
- Whisk in the polenta, stirring for 5 minutes or until thick.
- Stir in the blueberries, almonds, and honey. Sprinkle with cinnamon to taste.
- Divide the polenta between 2 bowls and top each with the remaining milk.
- 2 servings