Kokako's polenta porridge

Sophie Barclay

This recipe is dairy and gluten-free and is absolutely delicious. For the porridge you can use all sorts of different milks to meet your needs: soy, rice, almond and dairy milk.

Banana and compote

2	Bananas, peeled and cut into chunky slices (Main)
2	Kiwifruit, peeled and roughly chopped
3 stalks	Rhubarb, peeled and chopped
100 g	Sugar
¼ cup	Water
½	Vanilla beans, split and seeds scraped out
1	Star anise

Polenta porridge

1 Ltr	Milk
50 ml	Honey
250 g	Fine polenta (Main)
1 tsp	Salt

Directions

1. Heat in a pot the milk, honey, salt and soy.
2. Bring to a low simmer and then gradually add the polenta in a slow stream whilst stirring with a wooden spoon until the polenta has absorbed the milk and thickened slightly.
3. Keep stirring for a further 5 minutes.
4. Just before completing the porridge, sprinkle sugar on the banana and grill in a hot pan until the sugar melts and the caramel forms.
5. Remove from pan and serve with the porridge and compote.