Sweet Polenta with Plums, Honey and Greek Yogurt
Makes 1 serving

INGREDIENTS
40 g, fine or quick-cook Cornmeal polenta (Dry weight.)
200 ml Whole milk
100 ml Water
2 plums, halved and stoned (120 g) Plum
80 g Greek yogurt, 5% fat
1 tsp (7 g) Honey
A pinch Ground cinnamon
A pinch Salt

METHOD
1. Heat the milk and water with the salt in a pan until steaming, then rain the polenta in while whisking so it does not lump.
2. Cook over a low heat, stirring often, until it thickens and comes away from the sides of the pan. Three minutes for quick-cook, eight to ten for fine.
3. Meanwhile put the plums cut side down in a dry frying pan over a medium-high heat for three to four minutes, until the cut face is dark and sticky.
4. Polenta in the bowl, yogurt on, plums on top, honey and cinnamon over.

Contains milk.

RECIPE NOTES
Fine polenta cooked in milk is what porridge is in the north of Italy, and it is smoother than oats. The coarse kind takes closer to forty minutes and is not a breakfast.
The plums are cooked with no sugar. Their own sugar caramelises on the cut face, and the honey goes on after.

Full recipe: https://www.getfuel8.com/recipes/sweet-polenta-plums-honey
