White Breakfast Polenta with Pears, Burnt Honey and Almonds


Think of this as an alternative to porridge – it’s just as satisfying and makes a nice change.

What you will need

700 ml milk

80 gm caster sugar

1½ tsp ground cinnamon, plus extra to serve

Scraped seeds of 1 vanilla bean

150 gm white polenta (see note)

30 gm butter, diced

Mascarpone, shaved pear and coarsely chopped roasted almonds, to serve

  Burnt honey

350 gm (1 cup) honey

Juice of 1 orange


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