Polenta porridge with crème fraîche and blackberry jam

    Polenta porridge with crème fraîche and blackberry jam


    19 people made this

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

    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 (1)


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

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