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
- Heat in a pot the milk, honey, salt and soy.
- 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.
- Keep stirring for a further 5 minutes.
- Just before completing the porridge, sprinkle sugar on the banana and grill in a hot pan until the sugar melts and the caramel forms.
- Remove from pan and serve with the porridge and compote.