Polenta porridge
- 1 cup polenta, coarse or fine
- 1 tbsp dried blackcurrants
- 3 cups water or apple juice
- 1 cup grated sour apple
- pinch of sea salt
- Optional toppings
- drizzle of soy milk or oat milk
- poached fruit (e.g. rhubarb) or fresh raspberries
- rice syrup or maple syrup
- flaked almonds, toasted
- 1 tsp orange zest
The breakfast you eat sets the tone for the day. Choose foods that nourish and warm your body. Cereal-grain porridge made with oats, rice, millet or polenta is loaded with complex carbohydrates, giving you energy to embrace the day.
Method
Soak the polenta and blackcurrants in water or juice overnight.
The following morning, place the soaked ingredients in a saucepan and add the grated apple and a sprinkling of salt. Bring to a boil, place over a flame deflector and simmer on a low flame, covered, for about 15 minutes.
Make sure to stir occasionally as polenta tends to stick and burn quickly.
If it seems too thick, just add more juice or water to attain a creamy consistency.
Serve warm with a drizzle of soy milk and your favourite toppings.
Alternatively, set and serve as a chilled pudding.
Serves 4-5
