Sweet fresh polenta with nectarines
This sweet vegan polenta made from fresh corn served with nectarines makes for a wonderful summer breakfast.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2-3 servings
Ingredients
- 4 large cobs of sweet corn (about 6 cups / 600 g corn kernels)
- 1 3/4 - 2 cups plant milk
- 1 tbsp maple syrup (optional)
- 1/2 tsp cinnamon
For the nectarines
- 4 ripe nectarines
- 1/2 tsp cinnamon
Instructions
- Wash the corn cobs, remove the fine hairs and cut the corn kernels off the cob with a knife. It's best to cut them straight into a bowl to avoid making a big mess.
- Place the corn kernels in a pot with the plant milk, bring to the boil and simmer over a low to medium heat for 10 minutes.
- In the meantime, wash the nectarines and cut into wedges. Heat a non-stick frying pan and sautée the nectarines for 3-4 minutes. Finally, stir in the cinnamon.
- Now add the maple syrup and cinnamon to the corn, stir and simmer for 5-7 more minutes.
- Now with a stand mixer or a hand blender, blend the corn so that it becomes creamy or keep a bit chunky. If too thick, add more plant milk. After that, let stand for about 5 minutes.
- Lastly, divide the polenta into bowls and serve with the nectarines.