Who knew polenta could be so deliciously sweet? Start your day with a delicious bowl of our polenta porridge infused with Heilala Vanilla and topped with Tabletop Muscatels, Hazelz roasted hazelnuts, reduced Sabarot Griottes and a drizzle of Escuminac late harvest maple syrup. It’s definitely a favourite for us!

Serves 2

½ cup La Grande Ruota white quick cook polenta
2 cups milk
1 tbsp Lewis Road Creamery butter
¼ tsp Heilala vanilla extract
½ cup Sabarot Griottes (with liquid)
1 tsp Escuminac late harvest maple syrup, plus extra to drizzle
3 tbsp Hazelz roasted hazelnuts, roughly chopped
2 Tbsp Tabletop Muscatel clusters 

In a small saucepan, reduce the Griottes with one teaspoon maple syrup until the liquid is slightly thickened. This can be done in advance and refrigerated in an airtight container or jar for up to one week.

In a heavy-based pot, bring milk to a boil. Add butter and stir to melt. Rain in the polenta while whisking.

Continue to whisk the polenta for 4-5 minutes until creamy and smooth. Add the vanilla extract and stir until incorporated.

Pour polenta into serving bowls. Top with Griottes, roasted hazelnuts and muscatels. Finish with a drizzle of maple syrup to taste.   

Suggested variations:

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