Sweet Corn Porridge With Blackberries

Serving 2 people

40 min


  • almond milk 1 cup almond milk
  • applesauce ¼ cup applesauce
  • blackberries 1 cup frozen blackberries
  • blackberry Blackberry Compote
  • fresh corn kernels ½ cup fresh or frozen corn kernels
  • lemon juice ½ teaspoon lemon juice
  • lemon zest ½ teaspoon lemon zest
  • maple syrup 1 tablespoon honey or maple syrup
  • oat porridge 1 - 2 tablespoons honey or maple syrup (optional)
  • polenta Porridge
  • salt ¼ cup polenta cornmeal
  • steel cut oats Pinch of salt
  • vanilla extract ¼ cup steel-cut oats
  • water ½ teaspoon vanilla extract
  • 1 cup water
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How to make it

  1. In a saucepan, bring the almond milk and water to a boil, and then turn down the heat to low. Gradually pour in the polenta cornmeal while stirring continuously.
  2. Add the steel-cut oats and salt, and stir well.Stir in the corn kernels and applesauce.Cook the porridge for about 20 minutes, stirring frequently, or until the grains have softened considerably but are not completely cooked. As the porridge is cooking, add more almond milk if it seems too dry.Stir in the maple syrup or honey (if using). Continue cooking the porridge while preparing the blackberry compote.In another saucepan, combine the frozen blackberries, honey or maple syrup, lemon zest, lemon juice and vanilla extract. Cook for 8 10 minutes, or until the blackberries are warm and the liquid has reduced.Once the porridge is soft and creamy and the blackberries are warm, divide the porridge between two bowls, and top with the blackberry compote.