Perfect Polenta Porridge

Ingredients – Topping

• ½ Cup Australian Polenta
• 1 Cup Tinned Organic Coconut Milk
• 1 Cup Water
• 30g Salted Butter – For Polenta

Indredients – Topping

• 1 Large Brown Bosc Pear (Unpeeled and sliced from top to bottom, into 6 slices, seeds and all)
• 40g Salted Butter – For Sauce
• 1 tbsp Pomegranate Molasses
• 2 tbsp Water
• 1Pinch Ground Cinnamon
• 4 tbsps Yoghurt (your choice)
• 150 Raw mix of Seeds and Nuts
• Handful Fresh Berries
• Handful Fresh Coriander Leaves

Method – Topping (Prepare First)

1. Prepare pears.
2. Lightly melt butter in a medium frypan
3. Add Pomegranate sauce. water and cinnamon to the pan.
4. Stir well to combine all ingredients.
5. On medium heat evenly place sliced pear to the pan and simmer for a few minutes on both sides just until pear starts to soften.
6. Set aside and keep warm until polenta is cooked and ready to serve.

Method – Polenta

1. Combine both coconut milk and water in a large sauce and on high heat bring to the boil.
2. Reduce to moderate heat.
3. Gradually add polenta and butter to the saucepan, stirring continuously for 10 minutes
4. Reduce heat to low and continue stirring for a further 5 minutes until cooked.

Serving – Work Quickly

1. In two large flat style bowls, thickly and evenly spread half the polenta in each bowl, using the back of a large spoon.
2. Add 2 tablespoon of yoghurt in the centre of each bowl.
3. Add half the cooked pears over the yoghurt in each bowl.
4. Sprinkle the raw nuts, seeds, and berries over each plate.
5. Then drizzle the remaining sauce from the pan over the ingredients in each bowl.
6. Finally, add a few beautiful leaves of coriander for a very special finish to this dish