This sweet fresh polenta made from fresh corn served with nectarines makes for a wonderful summer breakfast.

A particular highlight of the summer season is corn on the cob, which is a real treat not only as a classic barbecue side dish, but also in the form of fresh polenta. And it doesn't always have to be savory! Corn can also be wonderfully transformed into sweet, fresh polenta.

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The Ingredients
How to Make Sweet Fresh Polenta?
Tips & Tricks
Recipe
Comments

Although the effort required to make this deliciously sweet polenta from fresh corn is somewhat bigger than for polenta made from instant polenta, the preparation is a breeze and only a handful of ingredients are needed.

The difference in taste and texture is well worth the effort, believe me. Served with cinnamony, sautéed nectarines, fresh corn polenta will be an indispensable part of your summer breakfast portfolio (alongside overnight oats, maybe?).

The Ingredients

FRESH CORN: Look out for nice golden-yellow corn - preferably still with leaves. Canned corn is unsuitable for this recipe.

PLANT MILK: The choice is yours. I personally like to use a pea milk. If you opt for a sweeter drink (e.g. oat milk), you may want to leave out the maple syrup.

MAPLE SYRUP: Not absolutely necessary, as the corn is already quite sweet.

CINNAMON: This spice perfectly rounds off the sweetness of the corn porridge and nectarines. When buying cinnamon, make sure it is Ceylon cinnamon and not inferior Cassia cinnamon.

NECTARINES: Nectarines simply go so well with sweet polenta. Peaches are of course also a suitable alternative. The fruit should be on the ripe side, i.e. not quite as hard.

How to Make Sweet Fresh Polenta?

Remove the fine hairs from the corn cobs. Then cut the corn kernels off the cob with a knife. Place the corn kernels in a pot with the plant milk, bring to a boil and simmer for approx. 10 mins.

In the meantime, cut the nectarines into wedges and sauté in a non-stick pan for 3-4 minutes. Add the cinnamon and toss to coat.

Finally, add the cinnamon and maple syrup to the corn mixture, cook for a another 5-7 minutes and blend everything until creamy or until you reach the desired consistency.

The gluten-free, delicious, sweet breakfast polenta is ready! Now you can serve it straight away with the sautéed nectarines or chill and enjoy it later.

Tips & Tricks

The fresh corn porridge tastes fantastic both warm and cold.
The recipe is suitable for meal prep.
The consistency of the polenta can be adjusted as desired: blend briefly for a coarser polenta and blend for a long time for a creamy consistency.
You can also use peaches instead of nectarines.
Fresh blueberries or raspberries also work wonderfully as a topping.

I hope you’ll give this healthy vegan sweet polenta made from fresh corn a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.

Recipe