Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

Polenta Porridge with Apricot Compote & Sticky Pistachios

Polenta Porridge with Dried Apricot Compote & Sticky Pistachios

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…

Polenta Porridge with Dried Apricot Compote & Sticky Pistachios

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!

Dried Apricot Compote

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. 

Polenta Porridge

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.

Polenta Porridge with Dried Apricot Compote & Sticky Pistachios

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Polenta Porridge with Apricot Compote & Sticky Pistachios

Yield: 2 portions

Polenta Porridge with Apricot Compote & Sticky Pistachios

Ingredients

    Dried Apricot Compote:
  • 1 C Dried Apricots/ approx 25 (unsulphured preferably), roughly chopped
  • 1 Orange
  • 2/3 C Boiling water
    • Polenta Porridge:
  • 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
  • Cinnamon

Instructions

  1. Place the chopped apricots in a heatproof bowl, add the zest of 1 orange and cover with boiling water.
  2. Leave to sit for 5 minutes then pour into a blender and blend until fairly smooth, leaving some chunky bits for texture. Set aside.
  3. 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.
  4. Cook for approx 5 minutes, whisking all the time to avoid lumps, until very thick.
  5. Remove from heat and stir through the vanilla.
  6. Divide between 2 bowls.
  7. 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.
  8. Top the porridge with a generous dollop of compote and a smattering of sticky pistachios and sprinkle with cinnamon.

Notes

Adapted from Jamie Oliver's couscous porridge.

http://www.coconutandberries.com/2014/05/18/polenta-porridge-apricot-compote-sticky-pistachios/

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So tell me, where are you from? And are you a porridge-eater?!

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Comments

  2. That compote looks amazing! I am an avid porridge eater, but I had raw buckwheat porridge for breakfast this morning for the first time in ages and really enjoyed it. Good to mix things up!

    • Fab! I have a million and one other grains and beans in the pantry but polenta is now not one of them! Really want to restock to keep making this porridge though…

  4. Yum yum! This looks delicious - definitely something I want to try over the weekend 😀 Also, I’m from South Africa, and I lurve porridge - traditionally we make porridge from maize (mielie meal), but polenta is 1000% better. Nom! I’ll have to stock up on apricots for the whole deal, but I’m sure some figs/bananas should work in the meanwhile to add some natural sweetness.

  5. The porridge looks lovely Emma, the flavours sound delicious, quite an unusual way to serve polenta but you’ve definitely come up with a winner here!

    I love seeing where my readers come from US, UK and Russia are my top countries!

  7. Well, you know where I’m from, or at least where I am - very vegan Brighton:D And I am most definitely a porridge eater, even if I have a habit of using lentils instead of oats - although at the moment the weirdest thing has happened and I’m constantly having smoothie bowls?? I thought I’d never want a drink as a stand-in for a meal, but when the smoothie is so thick you can eat it with a spoon, and out of a bowl, it suddenly becomes perfectly acceptable in my mind… Mental tricks eh xD

    I LOVE the sound of that compote and the “sticky” pistachios:D I’ve yet to try polenta, although you make it look very appealing - I’m a bit wary when it comes to trying new grains. Last time I tried bulgur and my partner didn’t like it, but ate all the dahl I’d made to go with it so I was left with just a big box of bulgur -___- This recipe sounds safer though - it’s single-serving after all.

    • I still have to try your lentil porridge thing! I used to be the same on smoothies for breakfast but as long as it’s big enough (!) I’m definitely happy to drink rather than chew 😀
      I’m not that keen on bulgur for some reason but it’s one of the few grains I’m not into. Hope you give polenta a chance.

  8. Glad you found out about google analytics! It’s funny we were both talking about details of our stats today. :) this looks awesome. I love the idea of polenta, apricot, and pistachios all in one bowl.

  9. Ummm…YumE!! I use to eat Steel Cut Oats every single day, year in year out. I’m in Canada. I have always loved Polenta as well. Now however I’m eating high raw but occasionally will make G/F Oatmeal into baked bars (loaded). I will pin this yumminess and eat it right up too!! I eat soaked Apricots almost daily and this will be the crowning glory :)

    • Canada comes next after the UK 😉
      I love steel cut oats as well! I love them raw too just soaked in almond milk and then with fruit and nuts added.
      Hope you try the recipe.

  12. I have a tendency to forget about polenta, which is a shame, because it’s such a lovely ingredient. This porridge looks like a great way to put it to use!

    As for Google Analytics, I simultaneously love it and am terrified that Google knows so much 😛

  14. From Texas, not vegan, and I like overnight oats, which I believe qualifies as porridge (also a black forest oatmeal I make). I do like the occasional vegan recipe and also like trying different things for breakfast.

  15. I too love porridge at any time of the year. My favourite is poured over grated apple and topped withsome nuts and seeds. I will have to give the polenta a try. Thank you for the recipe.

  16. I am from Belgium, I’ve lived in London and now live in Scotland, and I am most definitely a porridge-eater! But you already knew that 😛 I’ve known about Google Analytics for ages but I am not a numbers person so it makes no sense to me!

  18. it is cooling in Melbourne though we have had some unseasonally warm autumn weather - I never ate porridge until a year or so ago so and I do go on and of it a little but my partner loves it so much he eats it every morning and it is easier to eat if someone else makes it - even easier with some fruit on it - I think I must try the apricot compote - I am not very adventurous with the grains I have but I do love polenta and not sure I have had it sweet like that so will try it one cold morning

    • I only got into porridge a few years ago too but now it’s a staple. I can’t imagine eating it without fruit. How does your partner eat it?
      Definitely give polenta a go like this!

  20. Looks so delicious Emma!! I am so in agreement with you too…I’m not into the whole buckwheat porridge craze or the chia pudding…can’t get past that texture. I’m very finicky with textures. But this sounds absolutely divine… I love the sticky pistachios on top. I need to go but some polenta!!
    P.S. Don’t know if you already did this or not but I have a new email marketing system now and any subscribers that signed up through WordPress follow tab didn’t get transferred over. Only the people who signed up through email sign ups. Just don’t want you to miss my posts. My first new one with my new email is going out today :)
    Oh, and I soaked and cooked chickpeas so I can make your hummus sesame seed bites! Can’t wait!

    • I’m subscribed via Feedly so I’m still getting updates 😀 So pleased you’re trying the hummus bites, and you must try polenta porridge. I much prefer it to the buckwheat porridge thing, though I do actually quite like chia pudding…

  21. Whether calling it porridge or oatmeal - okay, actually oat bran for me - I’m a huge fan. Which is funny because I grew up with neither here in Germany but then again granola or Müsli [the one with popped amaranth or rolled oats as a base] were breakfast classics so it’s not too far from it I guess.
    Polenta isn’t my favourite grain though I’ve been warming up to it recently and the only time I had the idea of using it as a porridge way back was a fail. However, yours with the pistachos and orange zest sounds good.

    • Polenta is something which took me a little time to warm up to too but now I really enjoy it. Now you’ve got me thinking about oat bran again though! I went through about a year-long oat bran phase a few years back.

  22. I saw this on Twitter the other day and thought it looked amazing, now I love it even more that I’ve seen the ingredients! YUM! I love Middle-Eastern flavours and really like the idea of a bowl of this for breakfast. Pinning to try sometime soon :-) Thanks for the recipe, Emma!

    • Thanks Aimee. I’m pretty smitten with it! I’ve been loving the leftover compote with non-dairy yogurt, or just by the sneaky spoonful from the fridge 😉

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