White polenta with milk and honey

White polenta with milk and honey

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Like porridge, white polenta is delicious when cooked in hot milk and drizzled with honey or jam. It is an unusual breakfast dish for the Aussie palate, which is the very reason I am including it here.

Ingredients

Quantity Ingredient
1 litre milk
1 tablespoon caster sugar, (optional)
1 cup white polenta, or more
honey or jam, to taste
extra hot milk, to taste

Method

  1. Put the milk and sugar in a small saucepan and bring to the boil. Carefully pour on the polenta in a slow steady steam, whisking to avoid lumps. Lower the heat and cook very gently for at least 20 minutes, stirring all the time. The polenta will plop as it’s cooking, and you need to beware of hot polenta splatters. The quantities indicated will make a soft polenta – you need to experiment to find the consistency you like: add a little more polenta if you like it thicker.
  2. When cooked, divide the polenta between 4 bowls and serve with honey, and extra hot milk to taste.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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