- 1 cup polenta (yellow maize meal)
- 4 cups lite soy milk
- 1/4 cup honey
- 3 large dried white figs, finely chopped
- 1 teaspoon alcohol-free pure vanilla extract
- 1/4 cup desiccated coconut
- Place milk with ½ cup of water in a medium saucepan and heat until almost boiling. Note: Be watchful as milk can easily boil over.
- Gradually mix in polenta, stirring constantly until the milk has just been absorbed. This should take about 1 minute.
- Add in honey, chopped figs and vanilla extract, and continue stirring constantly over a low heat for about 7 minutes. Note: If your heat source is too high and the polenta becomes too thick, add a little more boiling water to thin it down.
- Sprinkle half the coconut onto the bottom of a rectangular baking dish (approximately 30 cm x 23 cm/12 in x 9 in). Pour in hot polenta and immediately smooth out the top. Sprinkle with remaining coconut.
- Allow to cool slightly, then refrigerate for at least 30 minutes until set.
- Cut into 12 squares and serve cold. Garnish with extra sliced fresh figs or a scattering of berries, if desired.
- You can also pour hot polenta into individual dishes.
- Use shredded coconut for a more coarse texture.
Saturated Fat (g)0.5
Dietary Fibre (g)2