From the kitchen
Camel Milk Breakfast Polenta with Honey and Toasted Walnuts
A creamy, gently sweet polenta that uses camel milk in place of the usual heavy cream finish.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 3 cups Camel Milk
- 1 cup Water
- 1 cup Coarse Polenta or Cornmeal
- 1/4 tsp Fine Sea Salt
- 3 tbsp Raw Honey
- 1/2 cup Toasted Walnuts, chopped
- Fresh Berries, to garnish
Method
- Bring the water to a boil in a heavy-bottomed pot, then whisk in the polenta in a steady stream to avoid clumping.
- Reduce heat to low and cook, stirring frequently, for 10 minutes until thickened.
- Remove from heat and stir in the camel milk and salt until fully incorporated and glossy.
- Return to a very low heat for 2-3 more minutes, stirring constantly, until creamy.
- Spoon into bowls and top with honey, toasted walnuts, and fresh berries.
Kitchen note
Adding the camel milk off the initial high heat, rather than cooking it in from the start, keeps the polenta silky instead of tight and grainy.
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