It’s been very rainy weather on the Gold Coast this past week so I’ve been enjoying porridge for breakfast (which is something I usually only favour during winter). Although, this isn’t your typical porridge made with oats. As I like to experiment with different ingredients, I decided to give polenta and quinoa a try. Turns out, this really is the ideal way to start the day!
Polenta is usually used in Italian savoury dishes where it is enjoyed fried, baked, grilled or soft. However, it is the perfect addition to any breakfast due to its creamy texture and by adding different toppings it can instantly be turned into a ‘sweet’ dish.
Baked fruits are one of the easiest ways to enhance your breakfast, as they don’t require much effort and are naturally sweet. I chose nectarines and pears as this is what we had in our fruit bowl, however they can be easily substituted for apples, apricots, pineapple, plums and any other stone fruit.
Polenta and quinoa porridge with baked fruit
- 1 cup polenta
- 1 cup quinoa, rinsed
- 1 litre water
- 1 TBSP cinnamon, extra for fruit
- Pinch of salt
- 4 nectarines, remove seed and cut into half
- 4 pears, cut into quarters and remove seeds
- 1/4 cup slivered almonds
- 2 TBSP desiccated coconut
- 2 TBSP goji berries
- Preheat oven to 180 degrees.
- Mix polenta, quinoa, water, cinnamon and salt together in a medium saucepan. Soak for 10 minutes. Bring to the boil over medium heat and simmer for 20 minutes covered, until all water is absorbed.
- Place cut fruits on baking paper, coat in cinnamon. Place in the over for 15 minutes.
- Serve porridge with fruits, slivered almonds, desiccated coconut, goji berries and a drizzle of honey. Enjoy!
This dish is gluten free and so simple to make! If you have any leftovers, just reheat with a little water over the stove!
Have you ever cooked with polenta?