Polenta Porridge (Pam Thomas)

1 cup polenta, course or fine

1tbsp dried black currants

3 cups water or apple juice (I used all apple juice but a mixture might
be good)

1 cup grated sour apple

Pinch sea salt

Optional toppings: drizzle of soy milk or oat milk, poached fruit or fresh raspberries (I used rhubarb poached in the juice of 1 orange and a little brown sugar).  Honey might be good as a substitute sweetener. You can also add rice syrup or maple syrup,
flaked almonds (dry toasted or roasted) and 1 tsp orange zest 

Soak the polenta and black currants in water or juice overnight. The following morning, place the soaked ingredients in a saucepan and add the grated apple and a sprinkle of salt. Bring to the boil, place over a flame deflector and simmer over a low flame, covered, for about 15 minutes. 

Make sure to stir occasionally as polenta tends to stick and burn quickly. If it seems too thick, just add more juice or water to attain a creamy consistency. 

You can serve the polenta warm with a drizzle of soy milk and your favourite toppings. 

Alternatively, set and serve as a chilled pudding.