A tasty alternative to porridge in the morning, polenta is also great to serve as a dessert. Press cooled polenta into a greased mould, cover and heat in a moderate oven, then flip on to plates and cover with fruit compote. Delicious!
4 cups unhomogenised milk
1 cup fine polenta (corn meal)
2 tsp grated orange rind
3 passionfruits, halved
1½ tbsp raw honey
200g yoghurt (optional),
1 Heat milk in a saucepan over medium heat until almost boiling. Add polenta in a fine, steady stream, whisking until combined. Add orange rind. Cook, stirring constantly with a wooden spoon, for 5 minutes or until polenta is thick and creamy. Cover and allow to stand for 5 minutes.
2 Put polenta in serving bowls, top with strawberries and passionfruit and drizzle with honey. Serve with yoghurt (optional).