It’s hard to get more comforting than this warm, creamy, lightly sweetened polenta, enriched with whole milk and an egg, and topped with lush crème fraîche and lightly cooked fruit fragrant with lemon and vanilla. Honey helps boost the natural sweetness, and while the recipe calls for raspberries, you can use whatever fruit you have on hand. Figs would be particularly nice for fall. Pistachios add a nice colorful crunch to the porridge. For a couple more lovely hygge dishes, get this Twice-Cooked Sweet Potatoes with Rosemary, Hazelnuts, and Crème Fraîche recipe and this Avocado Yogurt Dip recipe.
To make the topping: