In Valais, my sources say, it’s popular to enjoy polenta not only as a savory dish but also in its sweet variations. Paired with sun-ripe apricots from the Valais orchards and a generous dollop cream, this treat is mouthwatering. For the Swiss Food Discovery hosted by dear Silvie, I prepared a plant-based version.
Polenta pudding: Simmer 250 g polenta (I like bramata the best) in 750 ml coconut milk tasted with a pinch of salt and date sugar to your liking. Once firm, allow to cool, cut into pieces and fry in some coconut oil until crisp.
Apricots sauce: This time of year, there’s no fresh produce. Luckily enough, I have a nice stock in the freezer. Prepare a sauce by simmering apricot halfs with some vanilla extract. Add sweetener of your choice, if necessary. Blend until smooth.
Dried apricots compote: Cover dried apricots in boiling water and soak for 30 minutes. Blend everything until smooth.
Serve pudding on a smear of sauce. Decorate with compote, coconut yogurt and violet petals.
The savory dish this week is presented by Géraldine from My Zero Gluten.