Vegan poppy seed polenta with plums

Vegan poppy seed polenta with plums: creamy polenta made with almond milk and poppy seeds, topped with a warm plum compote with cinnamon and a little maple syrup.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 420 kcal per serving
• Protein: 10 g
• Fat: 15 g
• Carbs: 65 g

Ingredients

• 120 g polenta
• 500 ml almond milk
• 30 g poppy seeds
• 200 g plums
• 2 tbsp maple syrup
• 1 tsp cinnamon

Method

You’ll need: frying pan · saucepan · chopping board · knife · wooden spoon

1. Bring the almond milk to the boil in a small pan. Quickly stir in the polenta and take the pan off the heat straight away.
2. Fold the poppy seeds into the hot polenta. Leave the mixture to swell briefly until it's creamy and soft.
3. Stone the plums and cut them into quarters. Put them in a non-stick frying pan with a little water and the cinnamon.
4. Heat the plums over a medium heat until they soften and start to fall apart. Stir now and then so you get a loose compote.
5. Taste and adjust if needed, and let the polenta stand for another moment. If it gets too firm, stir in a small splash of almond milk.
6. Divide the poppy seed polenta between bowls and spoon the warm plum compote on top. Finish with maple syrup.

Good to know

A breakfast like this feels quietly luxurious. Warm, creamy and fruity – and on the table without much effort. Just right on cool days.

Swaps

Almond milk → oat milk (a little more fibre; contains gluten unless certified gluten-free) | Plums → other plum varieties or cherries (similarly fruity; polyphenol content varies by variety) | Maple syrup → date paste (more of the fruit's natural components and fibre) | Poppy seeds → ground almonds (contain vitamin E and unsaturated fats)

Allergens

Contains tree nuts (almond milk). Generally suitable for children, but poppy seeds are best kept to small amounts because of possible natural traces of opiates, and during pregnancy a normal kitchen amount is usual.

Dairy-free recipes