An easy-to-prepare sweet entree perfect for cold winter mornings!
Bring milk to a boil. Add polenta and whisk until smooth.
Add almond meal and whisk until polenta thickens to a creamy consistency.
Add butter and whisk until it melts. Turn off heat.
Add maple syrup, vanilla and cardamom. Pour half of polenta into a dish.
Top with half the blueberries.
Top with rest of polenta and then blueberries.
Sprinkle cinnamon sugar on top.
Serve warm.