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White breakfast polenta with pears, burnt honey and almonds

Think of this as an alternative to porridge – it’s just as satisfying and makes a nice change.

By Emma Knowles
  • Serves 4 - 6
  • 15 mins preparation
  • 25 mins cooking
White breakfast polenta with pears, burnt honey and almonds
White breakfast polenta with pears, burnt honey and almonds

Think of this as an alternative to porridge - it's just as satisfying and makes a nice change. While we've opted for the crispness of a fresh, firm pear, this comforting dish also works well with poached pears or roast rhubarb.

Ingredients

  • 700 ml milk
  • 80 gm caster sugar
  • 1½ tsp ground cinnamon, plus extra to serve
  • Scraped seeds of 1 vanilla bean
  • 150 gm white polenta (see note)
  • 30 gm butter, diced
  • Mascarpone, shaved pear and coarsely chopped roasted almonds, to serve
Burnt honey
  • 350 gm honey (1 cup)
  • Juice of 1 orange

Method

Main
  • 1
    For burnt honey, cook honey in a saucepan
    over medium-high heat, swirling occasionally, until
    caramelised (4-5 minutes). Remove from heat,
    add orange juice and 50ml water (be careful,
    hot honey will spit), swirl to combine and cool
    to room temperature.
  • 2
    Stir milk, sugar, cinnamon, vanilla seeds and
    350ml water in a wide saucepan over medium
    heat until sugar dissolves, bring to a simmer, then
    gradually add polenta, whisking continuously to
    combine. Reduce heat to as low as it can go and
    simmer, whisking occasionally and then more
    frequently as the mixture thickens, until the
    polenta no longer feels grainy on your tongue
    (15-20 minutes). Whisk in butter until melted
    and combined. Adjust the consistency, if you
    prefer, with a little warm milk then divide among
    serving bowls, top with a dollop of mascarpone,
    shaved pear and almonds and serve drizzled with
    burnt honey.

Notes

White polenta, made from white corn, is available from essentialingredient.com.au and select delicatessens.
Drink Suggestion: A nice cup of tea. Drink suggestion by Max Allen