This white polenta is cooked in cinnamon and milk and is a take on traditional porridge. It makes for a more refined and lighter breakfast, perfect with summer fruit and, of course, chopped dates. You will find white polenta at speciality shops and some supermarkets. The texture is sublime.
I have served it with fresh, chopped dates, chopped banana, berries, a few mint sprigs and a drizzle of honey.
For the porridge
| ½ Ltr | Milk |
| 1 Tbsp | Honey |
| ¼ tsp | Cinnamon |
| ½ cup | White polenta |
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Directions
- Heat the milk, honey and cinnamon in a medium sized saucepan.
- While stirring, pour the polenta in a steady stream into the milk. Stir continuously for 3 or 4 minutes until cooked. Remove from the heat.
- Serve immediately with fresh chopped dates, berries, chopped banana, mint and a drizzle of honey. Sprinkle with a little extra cinnamon if wished.
