Written by Laura Muthesius
*In collaboration with Natumi
Spring finally arrived in Berlin and treats us with so much sunshine these days – it’s simply wonderful!
The temperatures in the morning and evening are still pretty cold though, so today we want to share a comforting breakfast recipe with you guys.
We teamed up with our favorite plant drink company Natumi – we always work with them for our St Oak Pop Up Cafés as they just have the best plant based drinks in our opinion.
Natumi just launched their new range called “Pur” – “Almond Pur”, “Oat Pur” and “Rice Pur” – each with just three ingredients. Either Almond, Oat and Rice and then only water and salt. That’s it! No artificial additives, nothing you can’t even read or spell – just this simple ingredient list. Obviously all of them work great in your morning coffee but also cooking and baking is a wonderful option. We made this delicious gluten-free polenta with poached pears and the “Almond Pur” drink, which was such a tasty combination! And as the mornings are still a bit chilly it’s so nice to start them with a warm and cozy breakfast.It’s quickly made and yet very comforting. We set up this little table in the studio and were even lucky enough for some wonderful spring sunshine. We hope you guys enjoy the recipe – happy Monday!

our food stories studio

Polenta Porridge with Baked Pears

Ingredients for 2 servings

80g instant polenta
500g Natumi Almond Drink Pur
1 pinch ground vanilla
2 pears
1 tsp lemon juice
1 pinch cinnamon
2 tbsp maple syrup
20g pecans

Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. Wash the pears, halve them, and remove the cores with a teaspoon. Cut two of the pear halves into smaller pieces and fan them out. Place the pears on the baking sheet, brush with a little lemon juice, sprinkle with cinnamon, and then drizzle generously with maple syrup. Bake the pears for 30 minutes, turning them after 20 minutes. During the last few minutes of baking, roughly chop the pecans. Then, bring the almond milk to a boil in a small saucepan, remove from the heat, and stir in the polenta and ground vanilla. Let it thicken for a few minutes, stirring occasionally. Spread the polenta onto deep plates or bowls, top with the baked pears and sprinkle with pecans.

Polenta-Porridge mit gebackenen Birnen

Zutaten für 2 Portionen

80g Instant Polenta
500g Natumi Mandeldrink Pur
1 Prise gemahlene Vanille
2 Birnen
1 TL Zitronensaft
1 Prise Zimt
2 EL Ahornsiup
20g Pekannüsse

Ofen auf 180°C Ober-und Unterhitze vorheizen. Ein Backblech mit Backpapier belegen. Birnen waschen, halbieren und mit einem Teelöffel das Kerngehäuse entfernen. 2 Birnenhälften in kleinere Stücke teilen und fächerförmig einschneiden. Birnen auf das Backblech legen, mit etwas Zitronensaft bestreichen, mit Zimt bestreuen und dann großzügig mit Ahornsirup beträufeln. Birnen für 30min backen, nach 20 Minuten wenden. Während der letzten Backminuten die Pekannüsse grob hacken. Dann den Mandeldrink in einem kleinen Topf aufkochen, vom Herd nehmen und die Polenta und gemahlene Vanille unterrühren und ein paar Minuten quellen lassen – gelegentlich umrühren. Polenta auf tiefen Tellern oder Schüsseln verteilen, mit der gebackenen Birnen toppen und mit Pekannüssen bestreuen.