in Dessert Recipes

Sweet corn porridge on strawberry – banana – vanilla – puree

updated

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Ingredients for 2 servings:

  • 250 ml milk (soy)
  • 40 g corn semolina (polenta)
  • 1 tbsp honey
  • 250 g strawberries, possibly frozen
  • 2 large bananas
  • 1 tbsp syrup, vanilla OR
  • ½ pinch of vanilla (natural)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Add the polenta to the cold milk, bring to a boil while stirring constantly, and then remove from the heat. Stir in the honey and pour the mixture into two small ramekins. Let stand for about 15 minutes, then let it cool. To make the puree, puree the (thawed frozen) strawberries, bananas, and vanilla syrup/vanilla. Divide between two shallow, wide bowls. Turn the ramekins, filled with the set corn porridge, over the puree and serve. Nuts go well with the mixture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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