Sweet white polenta

Mix the liquids and sugar together and boil. After it comes to a boil, add the polenta and cook on low heat while stirring constantly for another 15 minutes.

Don’t forget to stir! The key to polenta is to add enough liquid and enough fat. That’s the only way the polenta will be soft, creamy, and flavorful.

You could also cook it with just water, but it would be much plainer. We shouldn’t sweeten it too much so that the sugar doesn’t overpower the delicate flavor of the polenta.

We should also leave some room for a sweet topping, like orange marmalade or melted chocolate. Or their combination 🙂

This time, we added grilled pineapple and toasted nuts, which we quickly sautéed in olive oil with orange directly in the pan. To top it off, we add a little bit of olive oil with orange at the end.

Ingredients:

. 600 ml of almond milk.

400 ml of coconut milk.

1.5 dl of water.

200g of white polenta.

40g of unrefined sugar.

30g of “Marožo” sugar.

Polenta can be easily digested. It’s good both warm or cold. Tell us your recipe!

Do you have any secrets or special tricks?