Creamy Polenta Porridge with Roasted Rhubarb & Sweet Dukkah

1 - Breakfast, Dessert, Pie, Cake, Ice Cream

Prep Time: 15 mins Cook Time: 35 min Total Time: 50 mins Servings: 4 Source:

Ingredients

300 grams (9½oz) rhubarb (see tip)

2 tablespoons water

2 1/2 cups (625ml) skim milk

1/2 cup (125ml) light coconut milk

1/4 cup (90g) honey

1 cup water (250ml), extra

2/3 cup (110g) white polenta (cornmeal)


Sweet dukkah

1 1/2 tablespoons unsalted hazelnuts

1 1/2 tablespoons pistachios

1 tablespoon sesame seeds

3 teaspoons coriander seeds

2 1/2 teaspoons brown sugar

3/4 teaspoon ground cinnamon

3/4 teaspoon ground cardamom

Directions

Preheat oven to 200°C/400°F.

Cut rhubarb into 8cm (3¼in) lengths. Place in a flameproof roasting pan, cover with foil; roast for 20 minutes or until rhubarb is soft but still holds its shape. Carefully transfer to a plate, leaving one piece of rhubarb in the pan. Leave the oven on for making sweet dukkah.

Add the 2 tablespoons of water to rhubarb in pan; mash until mixture breaks up. Cook over low-medium heat, stirring, for 1 minute or until rhubarb breaks down into a sauce consistency. Remove from heat; cover to keep warm.

Make sweet dukkah: Place nuts and seeds on an oven tray lined with baking paper; roast for 5 minutes. Crush coarsely with a mortar and pestle; cool. Place sugar and spices in a small bowl, add nut mixture; mix well.

Meanwhile, whisk milk, coconut milk, honey and the extra water in a medium saucepan; bring to the boil. Reduce heat to low, slowly add polenta; cook, whisking constantly, for 2 minutes or until thick.

Divide polenta evenly among four bowls; top evenly with rhubarb and rhubarb sauce; Sprinkle with dukkah to serve.