Polenta is not an ingredient I grew up with. But somehow this slightly sweet and gritty coarsely ground maize is beginning to grow on me. It has slowly becoming my pantry staple and subconsciously reaching for the next packet in the supermarket whenever it ran out.
Before my first taste of polenta porridge at Factory Espresso (in Orange, NSW), I liked to hide polenta in baked goods. As the saying goes, “you have to love them for who they are”. So this is my way of cooking polenta as it should be – as a porridge.
I like to use it as a substitute for oatmeal. As much as I enjoy some oaty goodness for breakfast, I enjoy to change things up from time to time too!
So here’s, my breakfast polenta porridge cooked in coconut milk. Having said that, I diluted the coconut milk with water to ensure it is not too rich. Generally, I do not add any sweetener in the porridge but rather, a little sprinkle/drizzle at the end just before serving to ensure whomever I am serving has the choice to add the amount of sweetener to taste, or not at all.
The choice of sweetener for this polenta porridge is obviously maple syrup. It’s a tad expensive choice of sweetener in Australia but the combination of coconut milk and maple syrup reminds me of home, like the coconut sago and palm sugar dessert I had in Malaysia.
So my friends, what dessert reminds you of home?