Recipe: Sweet Polenta

Sweet polenta is a classic from northern Italy and French-speaking Switzerland, showing up mostly in autumn and winter when dried fruits shine. Here we make it with rice milk, keeping it accessible for those avoiding dairy, yet still indulgent. It's a weekend dessert you prep in advance, kept chilled overnight, reheated quickly in the pan. The dried fruits (hazelnuts, raisins, prunes) work well together: raisins bring softness, prunes a hint of tartness, hazelnuts add crunch. Agave or rice syrup sweetens without overwhelming. Pour the polenta very slowly into boiling liquid while stirring constantly, otherwise you'll get lumps that can't be fixed. Serve it warm with a drizzle of acacia or chestnut honey, a touch of cinnamon if you like. Greek yoghurt on the side works perfectly. Wine-wise, if finishing a meal with this, choose Muscat de Beaumes-de-Venise, Moscato d'Asti, or simply strong coffee. No need to overthink it: this dessert stands on its own.