- 75 g Frießinger Mühle Polenta
- 280 ml light coconut milk
- 480 ml water
- Seeds from one vanilla pod
- 4 figs
- 60 g raspberries
- Maple syrup of honey
Mix together the coconut milk and water. Pour 500ml of the liquid into a pot and bring to a boil. Cut the vanilla pod lengthwise and scrap the seeds into the pot. Pour in the polenta, reduce the heat, and while stirring bring to a boil. Slowly stir in the rest of the liquid, and continue to stir and cook the polenta until it is smooth. Remove the pot from the heat, cover it and leave it to swell for ca. 5 minutes. Divide the polenta evenly between two bowls.
Wash the fruit and quarter the figs. Place the fruit on top of the polenta and drizzle with honey or maple syrup.