Creamy polenta porridge with roasted rhubarb & sweet dukkah

Name: polenta porridge roasted rhubarb
Cook time: 35 min
Total time: 35 min
Yield: Serves 4
Cuisine: Modern Australian
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); 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

Creamy polenta topped with tart roasted rhubarb and crunchy sweet dukkah is a delicious low-GI breakfast that will keep you fuelled all morning.

Sep 24, 2018 5:12am

Serves 4
35 mins cooking

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

Method

1
Preheat oven to 200°C/400°F.
2
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.
3
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.
4
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.
5
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.
6
Divide polenta evenly among four bowls; top evenly with rhubarb and rhubarb sauce; Sprinkle with dukkah to serve.

Notes

The rhubarb can be cooked the day before; store in an airtight container, large enough so the rhubarb holds its shape, in the fridge.
Rhubarb cooking time may vary according to thickness and ripeness of the rhubarb, so check after 15 minutes, then continue to cook if necessary.