This dish came about from one of those back-of-the-mind cravings that had been bugging me for a few weeks now. Unusual perhaps, given how I hadn't had polenta for years and never before in a sweet form, but hey ho that's just how my mind works!
The combination of fig, honey, walnuts and thyme is one of my favourites at the moment and goes oh so well with thick, creamy polenta. The whole fig and thyme thing reminds me slightly of a school trip to an ancient Roman palace many moons ago, where they let us wear ankle-drenching togas and pretend we were BC aristocracy for a short while. For some reason as soon as I put this to my lips that was the image that immediately sprung to mind... Hey, I'm not complaining. I looked fabulous in that toga if I do say so myself.
Anyway, this recipe is perfect for when you're a little bored of the oat and water regime and want to spice it up a bit with the god-like invention that is polenta (thank you Italians you are great pals of mine). It's so simple, but so worth it. You can pair it with anything really, much like traditional porridge, but this is just how I like mine! Feel free to switch toppings as you like, let me know how it turns out. Ciao for now xoxo
Breakfast Polenta Porridge
Ingredients:
- 1/4 cup quick-cooking polenta
- 3/4 cup almond milk (or water/whatever milk you like!)
- 1/4 tsp vanilla extract
- 1 tbsp honey (+ more to drizzle)
- 2-3 dried figs, chopped
- 2-3 walnuts, chopped
- Small sprig of fresh thyme/1/4 tsp dried thyme
- Pinch of salt
Bring the milk to a boil in a small pan, then add the polenta and stir very quickly and continuously until it has all dissolved and the texture is creamy.
Add the honey, vanilla extract and salt.
Remove from the pan and pour into a waiting bowl. Top with the chopped figs, walnuts and thyme. Add a splash more milk and a drizzle of honey to finish, and voila!
