Recipe: Maple + Almond Polenta with Blackberry + Cardamom Sauce
Polenta seems to warrant mixed opinions, balancing very finely on the line between ‘a healthy option’ and something in the same, strange bracket as pasta (delicious but not classified as a healthy carb in the same way that quinoa is). We started a love affair with savoury polenta over the summer, creamy and mixed with Nush dairy free cheese, or fried in slices the next day and served alongside salad. But sweet polenta? It was only a matter of time. This does warrant a little more sweetener than oats/rice etc as it doesn’t hold any natural sweetness, but with the sweet from the maple, the creamy from the almond butter and then the tart addition of the blackberry compote, it makes for an unexpectedly delicious breakfast option.
MAPLE + ALMOND POLENTA WITH BLACKBERRY + CARDAMOM SAUCE
For the polenta:
- 1 cup polenta (also called cornmeal)
- 2 cups oat milk
- 2 tbsp maple syrup
- 3 tbsp almond butter
- pinch Himalayan salt
For the blackberry sauce:
- A punnet of blackberries (about 12-15 blackberries)
- 1/2 tsp ground cardamom
- 1 heaped tbsp maple syrup
- A splash of water
For the plums:
1. Add the blackberries and water to a pan. Cook over a medium heat for about 3 minutes, or until broken down. Stir in the maple syrup and cardamom and remove from the heat.
For the polenta:
1. Add the milk to a pan over a high heat and bring to a boil. Slowly pour in the polenta, whisking while you go and reduce the heat to low.
2. Continue to whisk the polenta for about 10 minutes, until it has thickened slightly. If it starts to get too thick, add a little more milk.
3. Add the maple syrup, almond butter and salt and stir until fully mixed through.
4. Remove from the heat and serve immediately, topped with the blackberry sauce.