Polenta semolina porridge with apple and almond paste - recipe | FoodPal
Lightly toast the flaked almonds in a non-stick frying pan (without fat) until they brown slightly. Always stand by them, because they can burn easily. Then set
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Cooking tools:
- Fine-mesh sieve
- Colander
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
Ingredients
- 1 (150 g) Apple (fresh)
- 1 Tablespoon Maple syrup, maple syrup
- ½ Teaspoon Almond paste
- 50 g Corn semolina, polenta
- ½ Teaspoon Almond leaves (tender)
- 125 ml Soy milk (unsweetened)
- 1 Pinch(s) Vanilla powder, vanilla (ground)
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