Corn morning cereal
Morning has broken, stomachs are grumbling. Breakfast is the day's first challenge. We all rise to the forever perplexing question of, "what shall I have this morning⁄" "What am I capable of stomaching⁄" "What do I have time for⁄" Or a combination of all three.
Ingredients
1 cup polenta, either coarse or fine
3 cups water or apple juice
1 tbsp dried blackcurrants
1 cup sour apple, grated
pinch of sea salt
Optional toppings:
a drizzle of soy milk or oat milk
wedges of fresh persimmon or fresh raspberries
rice syrup or maple syrup
toasted, flaked almonds
Method
Soak the polenta and blackcurrants in either water or juice overnight.
The following morning, add the grated apple and a sprinkling of salt. Bring to a boil and place over a flame deflector and simmer on a low flame, covered, for about 15 minutes.
Make sure to stir occasionally as polenta tends
to stick and burn quickly. If it seems too thick, just add more juice or water to attain a creamy
consistency.
To serve
Serve warm with a drizzle of soy milk and top with fresh persimmon wedges or raspberries,
a dollop of maple or rice syrup and flaked almonds.
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