Lovely lemon breakfast polenta
Serves: 2
Polenta porridge
  • ½ cup finely ground organic cornmeal
  • 1 ½ cups water
  • 1 cup milk of choice (or ½ cup milk, ½ cup water)
  • ½ Tbsp sweetener of choice
  • 1 tsp finely minced preserved lemon peel
  • 2 Tbsp fresh lemon juice
Coconut yoghurt
  • ½ cup yoghurt
  • 2 Tbsp coconut cream
  • 1 heaped tsp raw honey
  • Coconut yoghurt (see above)
  • Buckinis
  • Sliced banana
  • Fresh mint leaves
  • Extra milk or cream
  • Thinly sliced preserved lemon peel, optional
  1. To make the polenta, add the water, milk, and sweetener to a pan and heat until just starting to boil. Reduce the heat to low and add in the cornmeal. Stir well to combine and then allow to simmer until most of the liquid has been absorbed by the cornmeal. You will need to stir frequently (though not continuously) during this time to ensure it doesn't stick and for even consistency. If it's looking too thick, feel free to add another splash or two of liquid until it looks right. Once it's cooked, stir through the lemon juice and minced preserved lemon peel.
  2. To make the coconut yoghurt, simply combine the yoghurt, coconut cream and honey (you may need to soften the jar of honey in some hot water first to get it a bit runny) in a small bowl and mix well until combined.
  3. To assemble, add half the polenta to bowl and scoop on half the yoghurt. Add some slice banana, a splash of milk or cream and scatter with buckinis and mint leaves.
You can use ½ - 1 cups water in the recipe, if using full cream dairy or coconut milk, I would probably recommend only ½ a cup – it will be quite rich otherwise.
Choose a sweetener which is quite mild in flavour here so that it does not overpower the flavour of the polenta or lemon. You just want it to sweeten the dish, not add flavour. The most obvious choice here would be white sugar, but for a more natural sweetener, I use either a light raw honey, or coconut nectar.
Recipe by to her core at