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

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

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.

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

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