Polenta Cake with Honey Yogurt and Peach Preserves
Adapted from Good & Fresh magazine, Winter 2015 publication.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
- 1 cup 2% milk
- 1/4 tsp ground nutmeg
- 1/8 tsp kosher salt
- 1/4 cup polenta type of corn meal I use Golden Pheasant
- 3 Tbsp honey divided (I recommend a citrus honey)
- 1/4 cup plain Greek yogurt
- 1/4 cup Peach Preserves
Combine the milk, nutmeg and salt in a small pot over medium heat. Just as the milk begins to simmer, stir in the polenta. Stir occasionally for 20 minutes, or until the cornmeal is no longer crunchy and granular.
Stir in 2 Tbsp honey.
Whip together the remaining 1 Tbsp honey with the yogurt.
Scoop the polenta out into two bowls and top with the yogurt and peach preserves.