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Polenta porridge

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. You will need to soak the polenta overnight for best results.

Fuel food: Polenta porridge with seasonal fruit and almonds.
Fuel food: Polenta porridge with seasonal fruit and almonds. Photo: Marina Oliphant

Ingredients

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

 

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.

Main ingredient:
Nuts, Berries
Cuisine:
Italian
Course:
Breakfast/Brunch

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