I recently discovered Google Analytics. My blogger friends will likely know all about it but for anyone who doesn’t, it’s basically a way to track how people find and use your site: It gives you details of search engine terms used and which sites people are coming to you from, page views and user demographics which cover age, gender (I’m not sure how Google knows that info..), location, etc.
It’s pretty fun, though some of the facts aren’t exactly surprising. It turns out that the top places Coconut and Berries readers are coming from are California, New York and Texas in the US and London, Bristol and Brighton in the UK. I’m pretty sure those are the world’s most vegan cities…
Well, while I’m sussing out my readership…I’m guessing a large percentage of you are porridge eaters (or “oatmeal” eaters might be more accurate)? Am I right…? Not that I’m trying to put you all in a box, and besides, being a porridge eater is certainly a good thing in my book!
I eat porridge all year round, winter or summer. But as you know, I do like some variety in my life, so I don’t eat it every day, nor do I make it the same every time.
There’s been a bit of a buckwheat porridge craze going around but I can’t say I’ve really got into it. Blended buckwheat is just a little too earthy tasting for me. This polenta porridge though, I’m absolutely loving!
It’s thick, creamy and mild-tasting, and the best part is that it only takes 5 minutes to cook. That’s even quicker than oats.
Back to my favourite Middle-Eastern flavours, I topped it with an easy dried apricot compote, sticky pistachios and a sprinkling of cinnamon.
You won’t need all the compote for this recipe but it’s worth making the full batch as it’s delicious with plain non-dairy yogurt or ice cream, as a pancake or waffle topper or spread on oatcakes or toast.
- 1 C Dried Apricots/ approx 25 (unsulphured preferably), roughly chopped
- 1 Orange
- 2/3 C Boiling water
- 1-1/2 C Almond milk
- Pinch of salt
- 1 Tbsp Maple Syrup
- 1/2 C Polenta
- 1/2 tsp Vanilla extract
- Small handful of pistachios
- 1 tsp Maple syrup
- Place the chopped apricots in a heatproof bowl, add the zest of 1 orange and cover with boiling water.
- Leave to sit for 5 minutes then pour into a blender and blend until fairly smooth, leaving some chunky bits for texture. Set aside.
- Combine the almond milk, salt and maple syrup in a pan and bring to the boil. Once almost boiling (it will start to foam on the surface) lower the heat right down and add the polenta.
- Cook for approx 5 minutes, whisking all the time to avoid lumps, until very thick.
- Remove from heat and stir through the vanilla.
- Divide between 2 bowls.
- While the polenta is cooking, toast the pistachios in a pan over medium-high heat for 5 minutes. Add a splash of maple syrup and remove from heat.
- Top the porridge with a generous dollop of compote and a smattering of sticky pistachios and sprinkle with cinnamon.
Adapted from Jamie Oliver's couscous porridge.
So tell me, where are you from? And are you a porridge-eater?!