Marta Kei

Breakfast polenta

With warm comfort food on a winter morning the day is off to a good start. Creamy, thick polenta soothes, nourishes and feeds your body and is also a fantastic canvas for any topping you could imagine. Ripe, sweet bananas or stewed apple chunks, toasted nuts & seeds for extra oomph, thick runny honey or cold maple syrup – rummage through your fridge and cupboards to find your perfect fruit and crunch combination, you’ll enjoy changing it with the seasons.

Breakfast polenta

serves 1

• 35 g quick-cook polenta
• 250 ml milk
• pinch of salt

To serve

• 1 small ripe banana
• 1 tbsp toasted nuts and seeds
• runny honey, maple or golden syrup

Combine the polenta, milk and salt in a small pot and whisk. Bring to slow boil and cook, stirring often, until thickened and creamy, about 3 to 5 minutes. Remove from heat when it’s still a bit runny, it’ll thicken as it sits. Top with sliced banana, drizzle with honey and sprinkle with crunchy nuts and seeds.