Recipe and images by Emma Galloway
A lovely gluten-free porridge for when you’re craving something bright and fresh, but also warm and comforting. To make this dairy-free, use a plant-based milk and coconut yoghurt in place of the crème fraîche. Use maple syrup and it’s also vegan.
Serves 2
125g trimmed rhubarb, cut into 2cm lengths
125g strawberries, halved or quartered if large
finely grated zest + juice ½ orange
2 tbsp honey, pure maple syrup or raw sugar
1 cup milk of your choice
½ cup instant polenta (I use Ceres organic quick-cook polenta)
2 tbsp crème fraîche or plain yoghurt (optional)
2 tsp honey, pure maple syrup or raw sugar (optional)
finely chopped pistachios + dried orange slices, to serve (optional)
Preheat oven 200°C. Combine chopped rhubarb, strawberries, orange zest + juice and sweetener of your choice in a bowl and toss to combine. Transfer to a high-sided oven-proof dish or a baking paper-lined lipped baking tray and roast for 15–20 minutes or until the fruit is tender and a lovely sauce has formed. Remove from oven and set aside.
Combine milk with 1 cup water and a pinch of fine sea salt in a medium saucepan and bring to the boil. Whisk in polenta, reduce heat and cook for 3–4 minutes, stirring often until thickened. You can add a touch more milk or water at this stage if you think it needs it. You’re aiming for a lovely thick and creamy but pourable texture. Remove from the heat and stir through crème fraîche/yoghurt and sweetener, if using.
Divide between two bowls, top with dollops of compote and a sprinkling of chopped pistachios and dried orange slices, if using. Serve immediately.
