Fine polenta whisked into hot milk until it thickens to a soft spoonable porridge, with tinned peaches warmed through and yoghurt stirred in at the table.
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Prep 5 minCook 15 minServes 2
Ingredients
Why metric?
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
90 g fine polenta, labelled gluten free
500 ml milk (515 g)
200 ml water (200 g)
220 g canned peaches in juice, drained and sliced
120 g plain greek-style yoghurt
20 g honey
1 g ground cinnamon
0.5 g iodised table salt
Method
Bring the milk, water and salt to a bare simmer in a saucepan.
Pour the polenta in a thin steady stream with one hand while whisking with the other. Tipping it in all at once is how you get lumps, and they do not whisk out afterwards.
Cook 8-10 minutes over low heat, stirring often with a wooden spoon and scraping the base. It is ready when it falls thickly off the spoon and no longer tastes chalky.
Warm the peaches with the cinnamon in a small pan for 2 minutes.
Spoon the polenta into bowls, add the peaches and a spoonful of yoghurt, and thread the honey over. It thickens fast as it sits, so serve it looser than looks right.
Serve
Polenta sets solid in the fridge. Leftovers are better sliced and fried than reheated.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
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Workflow option
Move non-heat preparation to a seated workstation
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Consider: Stage ingredients and complete suitable measuring, opening and cold preparation at a stable seated station before the stove or oven is active, while keeping heat-side tasks as a separate plan.
Trade-offs
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Recipes currently marked as likely possible to prepare seated with an appropriate workstation and ingredient/tool placement.
Creamy Polenta with Peaches and Yoghurt
Serves 2 · Prep 5 min · Cook 15 min
Fine polenta whisked into hot milk until it thickens to a soft spoonable porridge, with tinned peaches warmed through and yoghurt stirred in at the table.
Ingredients
90 g fine polenta, labelled gluten free
500 ml milk (515 g)
200 ml water (200 g)
220 g canned peaches in juice, drained and sliced
120 g plain greek-style yoghurt
20 g honey
1 g ground cinnamon
0.5 g iodised table salt
Approximate per serving
1996 kJ / 477.1 kcal · protein 16 g · carbohydrate 65.1 g · fibre 3.9 g · fat 15.5 g · sodium 235.5 mg
Method
Bring the milk, water and salt to a bare simmer in a saucepan.
Pour the polenta in a thin steady stream with one hand while whisking with the other. Tipping it in all at once is how you get lumps, and they do not whisk out afterwards.
Cook 8-10 minutes over low heat, stirring often with a wooden spoon and scraping the base. It is ready when it falls thickly off the spoon and no longer tastes chalky.
Warm the peaches with the cinnamon in a small pan for 2 minutes.
Spoon the polenta into bowls, add the peaches and a spoonful of yoghurt, and thread the honey over. It thickens fast as it sits, so serve it looser than looks right.
Serve
Polenta sets solid in the fridge. Leftovers are better sliced and fried than reheated.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
Cooking for a diagnosed coeliac diet, where getting gluten out is the treatment and the rest is making that easy to live with. Diagnosis, testing and follow-up stay with your own team, and no recipe can vouch for your kitchen or a manufacturer’s production line.
