Creamy polenta porridge with roasted rhubarb & sweet dukkah

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

  • 35 mins cooking
  • Serves 4
  • Print


  • 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


  • 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.


  • 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.

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