Polenta is made from ground corn, so it is gluten-free, high in complex carbohydrates and makes a lovely porridge that keeps you full all morning! The Tulsi TUMMY teabags provide a lovely spicy addition of ginger, cinnamon and tulsi, assisting your digestion and providing delicious flavour.
- 1 teaspoon ghee (or other oil)
- ½ cup fine polenta
- 1 cup your favourite milk
- 1 cup boiling water
- 2 teaspoons unrefined sugar, jaggery or rapadura
- 6 drops vanilla essence
- 2 Tulsi TUMMY teabags
Add all the milk, boiling water and ghee to the pot, then add the polenta. Heat up and stir with a whisk until it comes to the boil. Turn down the heat, put the lid on, and cook for at least 20 minutes.
Check periodically to make sure it doesn’t boil dry, adding extra water if required. Once cooked, add the vanilla essence, sugar and the contents of two Tulsi TUMMY teabags. Stir it through and let it stand for a few minutes, then serve.
If you’re feeling rather decadent, add some maple syrup or some toasted pepitas or almonds. YUM!