Blueberry Breakfast Polenta With Toasted Coconut

• 1 cup flaked coconut, toasted
• 4 cups coconut milk, and a little extra for serving I use Silk Original Coconut Milk
• 1 cup dry polenta
• 1 cup sweet corn
• 12 teaspoon salt
• 12 teaspoon ground nutmeg
• 14 teaspoon cardamom
• 18 teaspoon ground cloves
• 14 teaspoon vanilla extract
• 2 tablespoons maple syrup
• 1 cup blueberries, I used wild frozen

1. To toast the coconut chips, if already not toasted, bake at 300 F on a clean cookie baking sheet for about 15 minutes.
2. In a medium saucepan bring 3 1/2 cups of coconut milk to a boil.
3. Add the dry polenta and whisk continually for about 5 minutes, until its very thick.
4. Add the remaining 1/2 cup of coconut milk as well as the sweet corn kernels.
5. Whisk well to combine and then remove from heat.
6. Add the remaining ingredients excluding the coconut chips and the blueberries and stir well to combine.
7. Garnish each bowl with a quarter of the coconut chips and the blueberries.
8. Pour however much milk youd like over the polenta and serve warm.

flaked coconut, coconut milk, polenta, sweet corn, salt, ground nutmeg, cardamom, ground cloves, vanilla, maple syrup, blueberries

Taken from www.food.com/recipe/blueberry-breakfast-polenta-with-toasted-coconut-506319 (may not work)