Enriched Polenta Porridge with Raspberries and Crème Fraîche

Ingredients (13)

For the polenta:

  • 3 cups whole milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1/2 teaspoon fine sea salt
  • 1 cup polenta corn grits

For the topping:

  • 2 cups raspberries, plus a few extra for garnish
  • pinch fine sea salt
  • 1 vanilla bean
  • 1/2 teaspoon lemon zest
  • 2 tablespoons packed light brown sugar
  • heaping 1/3 cup crème fraîche
  • 1/3 cup roughly crushed raw, unsalted pistachios
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Nutritional Information
  • Calories414
  • Fat15.99g
  • Saturated fat6.6g
  • Trans fat0.0g
  • Carbs54.56g
  • Fiber2.89g
  • Sugar22.21g
  • Protein12.59g
  • Cholesterol68.0mg
  • Sodium468.96mg
  • Nutritional Analysis per serving (4 servings) Powered by

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Enriched Polenta Porridge with Raspberries and Crème Fraîche

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.

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To make the polenta:
  1. 1Whisk the milk, egg, vanilla extract, honey, and salt together in a medium pot. Turn the heat to medium and bring the mixture to a gentle simmer, whisking frequently to avoid egg coagulation. When small bubbles appear on the surface, add the polenta. Cook on medium heat for about 6 minutes, stirring frequently. Cover with a lid and turn the heat off. Allow the covered pot to stand on the stove for 4 minutes.

To make the topping:

  1. 1In a medium pot on medium heat, cook the raspberries, pinch salt, scraped out contents of 1 vanilla bean, exterior of vanilla bean, lemon zest, and brown sugar for 4–5 minutes, until fruit exudes juices and smells jammy. Break down half of the berries with the back of a wooden spoon while cooking.
  2. 2If polenta has set too much, add a generous splash of hot water to the mixture and stir it in before serving. Ladle one heaping cup of polenta into each bowl and top with a few spoonfuls of the raspberry mixture, a large tablespoon of crème fraîche, and a generous pinch of crushed pistachios. Finish with a few fresh raspberries on top.
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