Polenta porridge with grapes & seeds

Polenta porridge with grapes & seeds

From
Grains
Serves
2
Photographer
Deidre Rooney

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Put 50 g polenta and 1 tablespoon sugar into a saucepan and mix in 300 ml boiling water and 150 ml hot milk, stirring. Cook over a gentle heat for 30 minutes (or 15 minutes for quick-cook polenta), stirring. Add more hot water if needed. Sauté 60 g seedless red grapes in a knob of butter until soft, adding a splash of saba or grape juice towards the end. Top the polenta with the buttery grapes and toasted sunflower kernels.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again