Polenta Porridge with Spicy Jam
3 l milk
5 dl polenta
5 tsp Risenta Raw Sugar
2 tsp salt
500 g lingonberries
350 g sugar
0.5 dl water
1 Santa Maria Cinnamon stick
4 Santa Maria Cloves, whole
2 Santa Maria Star Anise, whole
0.5 ml Santa Maria Black Pepper, roughly ground
How to prepare
Heat the milk until it starts boiling.
Add the polenta.
Heat the porridge, while stirring, until it starts boiling.
Let it boil at low heat for about 5–8 minutes. Stir it a couple of times.
Add sugar and salt.
Serve with milk and jam.
Mix all ingredients to a saucepan.
Heat and let it boil for about 15 minutes.
Skim it off in the meantime.
Put the jam in warm jars and let it cool off.
Store it in the fridge.
Mix leftover porridge with the juice and zest of a washed lime fruit, add lightly whipped vanilla sauce or cream. Serve in glasses and finish with berries. Sprinkle with a bit of cinnamon, cardamom, or ginger.