Polenta with Roasted Plums


For the polenta,

  • 50g polenta
  • 50g plant vegan milk
  • 2 tbsp agave nectar
  • 1 tsp vanilla extract
  • 400ml water

For the plums,

  • 3 plums, halved and stoned
  • 2 star anise
  • 1 small stick of cinnamon
  • 1 tbsp demerara sugar or stevia
  • 1 tbsp water
  • Crushed pistachos, to serve

To make the polenta, bring the water to the boil in a saucepan and whisk in the polenta (corn flour). Reduce the heat immediately to a very gentle simmer and cook until it thickens.

Then place the plums in a roasting dish and sprinkle over the sugar, anise, cinnamon and water. Roast for 30 minutes until the plums are soft and juicy. Cool and serve on top of the polenta with crushed pistachios.