And just like that itâ€™s just two weeks to Christmas; the seasonâ€™s here, rushed and Iâ€™m unprepared.
Keeping up with our new tradition, the tree went up last weekend. Itâ€™s the calm before the storm, I havenâ€™t started on my Christmas shopping, but panic hasnâ€™t set in yet.
I love this phase, things are slowing down as the year winds down and the air is filled with hope.
Itâ€™s a season of warm hearts and full belliesâ€¦
Breakfast this morning was thick creamy polenta cooked in coconut and almond milk sweetened with fig compote. Itâ€™s a little special, or perhaps itâ€™s the season.
We had the polenta around the tree, I like mine with tons of almond milk â€“ itâ€™s excellent with the fig compote.
I like that things are quiet for now around here, weâ€™re drinking lots of peppermint hot chocolate too, and sitting around our little tree, readingâ€¦ mostly about food and what weâ€™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 â€“ 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 â€“ 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.