Polenta porridge with crème fraîche and blackberry jam
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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.
2 tablespoons demerara sugar
1/2 teaspoon salt
100g crème fraîche (optional)
1 tablespoon caster sugar (optional)
125g blackberry jam
Method Prep:15min › Cook:35min › Ready in:50min
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.
In a small bowl, mix crème fraîche and 1 tablespoon sugar.
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!