Sweet milk polenta with raisins

Ingredients

For 1 serving

• Corn flour25 g
• Reduced-fat milk150 ml
• Raisins10 g
• Lemon zest1 g

Contains: lactose, sulphites,

In season: October – February

Method

1. Soak the raisins in a cup of warm water.
2. In a small pan, bring the milk to the boil over a medium heat with the lemon zest cut into one wide strip, without the white pith, stirring so it doesn't boil over.
3. Remove the zest, lower the heat and sprinkle in the cornmeal, whisking to prevent lumps.
4. Cook over a low heat for 12 minutes, stirring often with a wooden spoon, until the polenta is thick and creamy and comes away from the sides; add a splash of water if it gets too thick.
5. Squeeze out the raisins, stir them in and serve the polenta hot.