Blueberry Almond Polenta

Ingredients

2 cups (500ml) milk
1/2 cup (75g) quick cook polenta
1/4 cup (25g) almond meal
2 tablespoons butter
2 tablespoons honey
1/2 cup (80g) blueberries
1/4 teaspoon vanilla extract
pinch of cardamom
1 teaspoon fresh grated ginger
Yoghurt to serve

1

Pour milk into a medium sized saucepan and bring to the boil over a high heat.

2

Immediately reduce heat to low and add polenta, whisking constantly until smooth and free of lumps.

3

Gradually add the almond meal and continue whisking until the polenta thickens to a creamy consistency. Follow with butter and whisk until it completely melted.

4

Remove saucepan off stovetop and place onto heatproof surface. Whisk in honey, half of the blueberries, vanilla, cardamom and grated ginger.

5

Transfer into bowls and serve with a dollop of yoghurt, remaining blueberries and a drizzle of honey.

Ingredients

 2 cups milk
 ½ cup quick cook polenta
 ¼ cup almond meal
 2 tbsp butter
 2 tbsp honey
 ½ cup Australian blueberries
 ¼ tsp vanilla extract
 1 pinch of cardamom
 1 tsp fresh grated ginger
 Yoghurt to serve

Directions

1

Pour milk into a medium sized saucepan and bring to the boil over a high heat.

2

Immediately reduce heat to low and add polenta, whisking constantly until smooth and free of lumps.

3

Gradually add the almond meal and continue whisking until the polenta thickens to a creamy consistency. Follow with butter and whisk until it completely melted.

4

Remove saucepan off stovetop and place onto heatproof surface. Whisk in honey, half of the blueberries, vanilla, cardamom and grated ginger.

5

Transfer into bowls and serve with a dollop of yoghurt, remaining blueberries and a drizzle of honey.

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