the perfect weather for creamy lemon polenta

what shit weather.

i was planning on a sleep in.
i was planning on a horse ride.
i was planning on a sunny day.

instead of all these things i make creamy lemon polenta for breakfast, an attempt to get my day back on track.

it works.

one spoonful and i feel much better.

today is the last day for planting fruiting plants until the next moon phase in september. because of this i was planning on adding ten new strawberry plants into my patch and showering them with love and affection in the form of worm wease. once again the weather has stomped on my plans.

two spoonfuls and i have forgotten all about strawberries.

i am out for flour, and i need cream, cream cheese and brown sugar. i realize that today i will need to drive into town, to go the the supermarket, for just these 4 things.
total ball sack.

three spoonfuls and i think a trip into town sounds like a nice change of pace.

get your winter morning (or afternoon) off to a good start with some of this stuff.

it may just lift your spirits.


























CREAMY LEMON POLENTA

2 medium apples, peeled and diced
root ginger, about a small walnut sized section finely grated
1/2 cup water

zest of 1/2 lemon
juice of 1 lemon
1 cup milk (almond or soy milk if dairy free food is required)

1/3 cup polenta

1-2 tablespoons honey (sweetness to taste)
1/2 cup yoghurt or kefir (omit for dairy free)
extra yoghurt and lemon zest for garnishing

put apples, ginger and water into a saucepan. bring to the boil.
pop on the lid and boil for 5 minutes until apple is cooked.
puree with a whiz stick (very handy gadgets!) or in the blender and return to saucepan.
add milk, lemon zest and lemon juice, stir and return to boil (the milk will curdle as a result of the lemon juice, but do not fret, all good with the world and everything will turn out just fine!
grab a whisk and slowly pour in the polenta, whisking all the while to avoid lumps.
keep stirring for around 5 minutes to ensure the polenta cooks through and thickens. while doing this step be sure to avoid burning yourself on any exploding bubbles the may attempt to escape. they burn like a mother.
remove from heat and stir through honey, taste and add more if desired.
once sweetened sufficiently fold through yoghurt and serve with an extra dollop of yoghurt and a sprinkling of zest.