SERVES 2
Hands on time: 5 mins
Cooking time: 20 mins
Ingredients
¾ cup canned light coconut milk, plus extra for serving
½ cup polenta
¾ cup water
1 grapefruit, peeled and sliced
1 orange, peeled and sliced
¼ cup pomegranate arils (optional) – see Cook’s Tip
2 tablespoons coconut flakes, toasted
2 teaspoons honey
Method
1. Combine coconut milk, polenta, water, and a pinch of salt in medium saucepan and cook until soft.
2. Divide between 2 bowls and drizzle each with a little more coconut milk. Top each with grapefruit, orange, pomegranate arils, coconut flakes and a drizzle of honey.
Cook’s tip: Pomegranate arils are the fruit’s bright red seeds. They’re slightly sweet and crunchy. You can buy them fresh in tubs at larger supermarkets.
NUTRITION Per serving 1553 kJ/371 cal. Protein 7g. Total fat 12g. Sat fat 9.4g. Carbs 54.5g. Sugars 24.7g. Fibre 8.6g. Sodium 25mg. Calcium 59mg.
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