Sweet milk polenta with figs and honey

Ingredients

For 1 serving

• Corn flour40 g
• Reduced-fat milk230 ml
• Figs2
• Honey1 teaspoon
• Walnuts8 g
• Cinnamonto taste

Contains: lactose, nuts,

In season: August – October

Method

1. In a small pan heat the milk over medium heat for 2–3 minutes, until it nearly boils.
2. Pour in the cornmeal in a steady rain, whisking, so it does not go lumpy.
3. Lower to low heat and cook for 8 minutes, stirring often with a wooden spoon, until the polenta is soft, thick and pulls away from the sides; if it gets too thick add a splash of hot water.
4. Meanwhile, wash the figs, remove the stems and quarter them; break the walnuts by hand.
5. Pour the polenta into a bowl and serve with the figs, walnuts, a drizzle of honey and a pinch of cinnamon.