I love warm breakfasts. I often had porridge or eggs in the morning for moths and months... I felt like I needed a little change. Right around this time in the season where the mornings are warmer and sunnier I looked for something different. My answer was Indian flavoured polenta kheer. The idea for this recipe came out of nowhere but turned out amazing.
It is an adaption from a traditional indian sweet dessert called kheer. The rice kheer is very popular in North India. It is usually eaten for special occasions like festivals or celebrations but also made at home for sweet dessert after meals.
Kheer is a quick and easy recipe.It is usually made with rice or thin vermicelli noodles. Cooked with milk and indian spices like cardamom, saffron, almonds and cinnamon it gets a very unique taste and a lot of colour and flavour. I added dates and dried figs for a little sweetness along the spices. I found they go great all together.
I used polenta instead of white rice. Polenta is golden -yellow cornmeal made from ground maize. Make sure you use organic polenta which is NOT genetically modified (!).
Using polenta instead of rice makes the recipe a lot healthier. Compared to white rice polenta has more nutrients and 'good' carbs which are and even faster to cook as it takes only a few minutes to boil.
This sweet cardamom saffron polenta is simply amazing. If you are an oatmeal or porridge lover you should definitely try this recipe - you will love it right away :)
Inspired? Check out how to do it!!
THIS IS ALL YOU NEED:
- 40g polenta, gm free and organic
- 250 ml plant based milk, I used homemade almond milk
- 1/2 cinnamon stick, or half a teaspoon ground cinnamon
- one pinch of saffron
- one pinch of turmeric
- 4-5 cardamom pods, crushed
- a few dried figs, chopped
- a few dates, chopped
- a handful of almonds, chopped
- juice of one lemon
- one tsp of coconut oil
Melt one teaspoon of coconut oil in a pan
Add milk, saffron, cardamom pods, cinnamon and turmeric and bring to boil
add polenta and stir well
Cook, let thicken and spoon into jars
Top it up!
Almonds, dried fruit, lemon
If you like it sweet add some agave syrup
THIS IS HOW YOU DO IT:
- Melt coconut oil and add the almond milk
- Add saffron, turmeric, cinnamon stick, cardamom pods and bring to boil on medium heat -
- Pour the polenta into the boiling spiced milk (dont forget to fish out the cinnamon stick and pods before :P)
- Continue to whisk polenta is thickened, let cool and spoon into little jars
- Top with chopped almonds, figs and dates and pour over the lemon juice
- If you prefer your polenta less creamy just bake it in the oven for about 10-15 minutes at 175°C until it sets
- Sweeten with agave syrup to your liking