Lemon Polenta Porridge

This recipe sparked a debate about the difference between polenta and cornmeal. Quick-cook or instant polenta is preprocessed, while cornmeal or regular polenta takes longer to cook but has more nutrients.

Ingredients:

  • 1 cup of medium cornmeal (or polenta)

  • 2–3 cups of water

  • 2 tablespoons of raisins or sultanas

  • 1–2 lemons (juice and zest)

  • 2 teaspoons of honey (or a sweetener of your choice)

  • 2 cups of unsweetened low-fat Greek-style yoghurt

Directions:

  1. In a saucepan, add water, sultanas, and lemon zest. Bring to a boil.

  2. Slowly sprinkle the cornmeal into the boiling water while stirring. Reduce the heat and simmer for 5–10 minutes, stirring occasionally.

  3. Squeeze in the lemon juice and stir for a minute.

  4. Remove from heat and serve with yoghurt and a drizzle of honey.

SERVES 4.

NUTRITIONAL INFORMATION: PER 253g SERVE (APPROX ½ C PORRIDGE AND ½C YOGURT): ENERGY 1150kJ (275kCal), PROTEIN 11.5g, FAT 2.7g (SAT FAT 1.3g), CARBOHYDRATE: 50g (SUGAR 19.9g), FIBRE 2.1g, SODIUM 72mg

Claire Meirellesbreakfast