Polenta porridge with crème fraîche and blackberry jam

    50 min

    We always eat this with homemade blackberry jam at the weekends. You can substitute your favourite jam. Top with sweetened crème fraîche.

    20 people made this

    Serves: 6 

    • 700ml milk
    • 700ml water
    • 180g polenta
    • 2 tablespoons demerara sugar
    • 1/2 teaspoon salt
    • 100g crème fraîche (optional)
    • 1 tablespoon caster sugar (optional)
    • 125g blackberry jam

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. In a medium pan over high heat, bring milk and water to the boil. Reduce heat to a simmer. Stirring constantly, pour in polenta in a thin, steady stream, breaking up any lumps that form. Stir in 2 tablespoons sugar and salt. Simmer, stirring often, until polenta is soft and creamy, about 30 minutes.
    2. In a small bowl, mix crème fraîche and 1 tablespoon sugar.
    3. Ladle polenta into bowls, and top with about 1 tablespoon of jam and a dollop of sweetened crème fraîche.

    For the crème fraîche...

    Try sweetening it with a tablespoon of honey or, if you prefer, don't sweeten it at all!

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    Reviews & ratings
    Average global rating:

    Reviews in English (16)


    I have never tried sweet polenta before, this was my first time and it was fantastic! thanks for the recipe  -  19 Apr 2009


    I thought this was very good. Although the texture is obviously different, to me it tasted very much like cornbread. I used honey instead of the sugar to sweeten. Nice breakfast on a cold morning. Thanks!  -  19 Jan 2007  (Review from Allrecipes US | Canada)


    I don't know if it's fair for me to give this any star rating at all because my dislike of this may not actually be the recipe's fault. But they require you to give it some stars now, so I guess I will rate it in the middle. I just thought it was way too sweet. Some people might like that though, and otherwise, the texture was good. You may want to lay off the additional sugar if you're concerned about it being too sweet and just get your sweetness from the jam alone.  -  16 Nov 2006  (Review from Allrecipes US | Canada)