Description
Have you ever tried polenta made with fresh corn? Try this sweet version with nectarines to switch up your usual summer breakfast routine.
Ingredients
Scale
- 4 large cobs of sweet corn ((about 550 g corn kernels))
- 380 ml oat or almond milk
- 1–2 tbsp agave or maple syrup
- 1 pinch of nutmeg
- 3 nectarines
- 1 tbsp coconut oil
- 1/2 tsp cinnamon
Instructions
- Wash the corn cobs and use a knife to scrape off the corn kernels. If you cut right into your cooking pot, it saves you a big mess.
- In the meantime, wash the nectarines and cut into wedges.
- Now add the cinnamon, the nutmeg and the agave syrup to the corn, stir and simmer for another 5-7 minutes.
- Meanwhile, heat the coconut oil in a frying pan and sauté the nectarines with the cinnamon for 2-3 min while stirring and then set aside.
- Now with a stand mixer or a hand blender, puree the corn so that it becomes creamy and still a bit chunky. After that, let stand for about 5 minutes.
- Lastly, divide the polenta into bowls and serve with the nectarines.
- Prep Time: 5 minutes
- Cook Time: 15 minutes