Polenta Porridge with Pesto

Ingredients

• 200 ml milk (1.5 % fat)
• 20 g cornmeal (1.5 tbsp)
• 1 small tomato
• 1 tsp pesto

Instructions

1. 1.

   Add milk to a small pot and whisk in the cornmeal. Let it sit for 5 minutes to pre-soak.

2. 2.

   Then slowly heat everything, stirring constantly over low heat for about 5 minutes until the porridge thickens. If needed, add a little water.

3. 3.

   Remove the porridge from the heat and let it cool slightly. In the meantime, wash the tomato, halve it and remove the green stem end.

4. 4.

   Dice the tomato finely and stir it into the polenta porridge with the pesto.