And just like that it’s just two weeks to Christmas; the season’s here, rushed and I’m unprepared.
Keeping up with our new tradition, the tree went up last weekend. It’s the calm before the storm, I haven’t started on my Christmas shopping, but panic hasn’t set in yet.
I love this phase, things are slowing down as the year winds down and the air is filled with hope.
It’s a season of warm hearts and full bellies…
Breakfast this morning was thick creamy polenta cooked in coconut and almond milk sweetened with fig compote. It’s a little special, or perhaps it’s the season.
We had the polenta around the tree, I like mine with tons of almond milk – it’s excellent with the fig compote.
I like that things are quiet for now around here, we’re drinking lots of peppermint hot chocolate too, and sitting around our little tree, reading… mostly about food and what we’re having for Christmas…
*To make fig compote, bring 1 12-ounce bottle of ginger beer, 1 cup dried figs, and 1 cup water to a boil in a small saucepan.
Reduce heat to low and simmer for about 35 – 40 minutes until liquid is syrupy and mixture is reduced to about 1 1/2 cups. Scoop over porridge (Adapted from Bon Appetite)
Creamy Polenta with Fig Compote
- 1 13.5 fl oz can of light coconut milk
- 2 – 3 cups of almond milk
- 1 cup polenta (coarse or fine)
- A pinch of salt (to taste)
- 1/2 teaspoon nutmeg
- *Fig compote
- Maple syrup or honey, to taste (optional)
- Combine coconut milk, two cups of almond milk and salt in a saucepan or pot and mix
- Cook over medium heat stirring frequently until polenta thickens, lower heat and keep stirring
- Check the consistency of the porridge and add more water (or milk) if you prefer it thinner
- Serve warm in a bowl with fig compote, drizzled with maple syrup and milk.