"I hope you guys like polenta but even if you’re still not sure how you feel about it (this used to be me!) I’m sure you’re going to start liking it after you try this porridge. It’s super creamy, comforting and it takes few minutes to make it. It’s also a great gluten free alternative to your usual oatmeal. Top it with some warm compote, fresh fruits and nuts. Easy, warm, delicious bowl of good. So if you’re like me and you love oatmeal but fancy something slightly different from time to time, give this a go, it’s a winner."
Vegan polenta porridge
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Prep time: 5mins
Cook time: 20mins
Serves or Makes: 2
Recipe Card
ingredients
For polenta porridge:
- 100 grams polenta
- 450 millileters coconut milk
- 1 teaspoon vanilla extract
- 3 fresh figs
- 2 tablespoons vegan yogurt
- 1 handful of chopped pistachios/other nuts
- 1 handful of pomegranate seeds, optional
Method
Step 1
Pour milk and vanilla essence into a pan, bring to a gentle boil. Slowly whisk in polenta. Turn the heat down and stir with a wooden spoon for few mins so no clumps form. Continue simmering until creamy and thick. If it gets too thick, add some more milk.
Step 2
If you want your polenta to be extra creamy you can pour it into a blender and blend before spooning it into your bowls. Top with warm pear compote, fresh fruits and nuts.
Step 3
To make the compote, combine all the ingredients in a small saucepan. Bring to a boil and cook over medium heat for 20mins, stirring frequently until it thickens. You can blend it so that there are no pear bits left.
ingredients
For pear compote:
- 2 pears
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla essence
- 1 pinch of nutmeg
- 1/2 teaspoon cinnnamon
- 2 tablespook erythritol