Crispy Polenta Squares with Warm Blueberry Sauce

In a heavy-duty pot, bring water and milk to a boil over medium-high heat.

Add salt and gradually whisk in cornmeal.

Reduce heat to low and cook, stirring often, until thick and tender (10–15 min).

Stir in protein powder until fully incorporated.

Transfer polenta to an 8x8 inch dish and chill until set (30–45 min).

Once set, cut into 2-inch squares.

Blend blueberries and honey until smooth.

Heat olive oil in a skillet over medium-high heat.

Brown polenta squares in batches, 2 minutes per side.

Add blueberry sauce to skillet and warm through, stirring constantly.

Plate polenta squares, pour over blueberry sauce, and top with banana slices.