Sweet cornmeal porridge with strawberries and cinnamon
Soft, mellow cornmeal cream with in-season strawberries.
Open in the appPer serving
- Calories
- 421 kcal
- Protein
- 6.9 g
- Carbohydrates
- 80 g
- Fat
- 9.8 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Corn flour45 g
- Rice milk250 ml
- Strawberries150 g
- Maple syrup2 teaspoons
- Cinnamonto taste
- Sunflower seeds10 g
In season: April – June
Method
- Wash the strawberries, hull them, cut them into wedges and dress them with the maple syrup.
- Heat the rice drink in a small pan over medium heat until almost boiling.
- Turn the heat down and rain in the cornmeal, whisking constantly to avoid lumps.
- Cook over low heat for 8–10 minutes, stirring with a wooden spoon, until the polenta is thick and comes away from the bottom.
- Pour it into a bowl, dust with cinnamon and top with the strawberries and sunflower seeds.
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