Sweet polenta slices

Ingredients for 2 servings:

• 125 g polenta, instant, with 10 minutes cooking time
• 500 ml rice milk (rice drink)
• 1 pinch of salt
• 1 tbsp sugar, optional
• possibly breadcrumbs
• Oil for frying
• cinnamon sugar
• Compote, e.g. plum compote

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 25 minutes

Dessert, dairy-free

Bring the rice milk, salt, and sugar to a boil in a saucepan. Slowly add the polenta with a whisk, stirring constantly. Reduce the heat to low and let the polenta swell for about 10 minutes, stirring continuously. Remove the pan from the heat and let it stand for another 10 minutes. Spread the polenta out into a rectangle about 1-1.5 cm thick on a baking sheet rinsed with cold water and let it cool completely. Then cut into small squares or triangles. If you like, you can carefully coat the pieces in a little breadcrumbs. Heat the oil in a pan and fry the slices over medium heat until golden brown. Tip: The polenta crumbles easily when turned, so if possible, only turn it once and only when it is nice and crispy. This makes turning it much easier. To serve, sprinkle with plenty of cinnamon sugar and serve with something like plum compote or red wine plums.