Runner's World Cookbook's Stick-With-You Polenta

A Fast, Gluten-free, Vegetarian Meal For Both Pre- and Post-Run

PHOTO: Stick-With-You Polenta, a recipe in The Runners World Cookbook.
Difficulty: Easy
Cook Time: min

When you come back home ravenous after a long run and need to eat immediately, this is the recipe to make. Ready in just 10 minutes, it's loaded with carbohydrates to restock your energy stores and protein for muscle repair. Plus, the dried blueberries and almonds provide a health-boosting antioxidant punch.


  • 2 ½ cups fat-free milk
  • ½ cup instant polenta
  • ¼ cup dried blueberries
  • ¼ cup chopped almonds
  • 2 Tablespoons honey
  • Ground cinnamon
  • Cooking Directions

    Pour the 2 cups of 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 ¼ cup of remaining milk.

    Courtesy of Runner's World Cookbook.

    Recipe Summary

    Main Ingredients: polenta, blueberries, almonds

    Course: Breakfast, Lunch

    More Info: Vegetarian

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