recipe from fit food by teresa cutter
Lemon-scented polenta porridge
3½ cups water
150g (5 oz) polenta
1 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon coconut essence
Finely grated zest from 1 lemon
Juice from 1 lemon
1/4 cup pure maple syrup or honey
1/2 cup low-fat coconut milk or malt-free soy milk
4 bananas, sliced
1 punnet blueberries
2 tablespoons flaked toasted almonds
Bring water to the boil and pour in polenta. Turn down to a gentle simmer.
Add the salt, vanilla, coconut, lemon zest, juce, maple syrup and coconut milk.
Cook over a gentle heat stirring frequently for about 20-25 minutes until nice and thick.
Divide between serving bowls. Top with sliced banana, blueberries and toasted almonds.