Allergy free fruit and polenta hot breakfast recipe

Ingredients

• 4 apples
• 3 nectarines
• 2 tbsp caster sugar (preservative)
• 2 tsp Orgran No Egg or cornflour
• 1/2 tsp salt (preservative)
• Additional fruit such as cranberries, lemon juice, currants, peach, sultanas etc
• Water
• 1/2 cup polenta
• 1 1/2 cup water

Method

• Peel, core and dice the apples.
• Peel, pit and dice the nectarines.
• Add to pot along with any additional fruit.
• Fill pot with water until water is level with the fruit.
• Bring to the boil.
• Add sugar, Orgran No egg or cornflour and salt. Don't worry when white lumps appear, these will boil away. You can squish as many as you like.
• Boil/simmer until the water has thickened to sauce, the fruit is cooked and the white lumps have disappeared.
• Serves at least 6. If all of the fruit sauce is to be eaten immediately you can leave out the preservatives salt and sugar for a healthier version.
• For polenta, cook 1:3. 1/2 a cup of polenta is plenty for one serving.
• Cook in 1 1/2 cup of water.
• Stir continuously, or as near to as possible.
• Serve as soon as the polenta expands and the water is soaked up.
• Serve polenta in a bowl and top with 3-4 tbsp of fruit sauce.