Polenta porridge with maple & raisins
A Italian breakfast for the galley that copes with rough seas, one pot, needs no fridge, about 10 min hands-on.
- Breakfast
- Italian
- ⏱ 10 min
- 🌊 Sea tolerance 5/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Polenta / cornmeal180 g (45 g)
- Soy milk (UHT)800 g (200 g)
- Maple syrup40 g (10 g)
- Raisins60 g (15 g)
Method
- Whisk polenta into simmering soy milk; stir 5 minutes until thick.
- Top with maple syrup and raisins.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- One pot — less to secure, less washing-up with fresh water.
- Contains: Soy, Sulphites — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 303
- protein
- 9 g
- fat
- 4 g
- carbs
- 58 g
- sugar
- 17 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes