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.

    19 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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