Southern style corn, mango, passion fruit & banana bowl

By Sarah Napier

Southern style corn, mango, passion fruit & banana bowl

Time: 15 mins
Difficulty: Easy
Serves: 2 medium-sized bowls

Edwin's southern-inspired corn porridge is a sunny bowl of gritty goodness. It's easy to make, suitably impressive, utterly delicious and totally instagrammable. What more could you possibly want from a breakfast recipe, young gangster?

Corn grit porridge:

750 ml coconut milk
175 g corn grits (polenta)
60 g coconut blossom sugar
1 tsp cinnamon
1 tsp vanilla powder
1 tsp nutmeg
Juice of 1 passion fruit
Pinch of salt flakes
Heat the coconut milk with vanilla, nutmeg, cinnamon and sugar until simmering. Add the corn grits and cook on a low temp, stirring continuously with a whisk. When the mixture has thickened to a porridge-like consistency, remove from the heat, add a pinch of salt and a dash of passion fruit juice for flavour.
Toppings:

Fig, walnut & vanilla G
Banana slices
Desiccated coconut
Mango cubes
Passionfruit
Lime zest

Get a little creative and layer up your choice of toppings as you please. For a wintery version, top with poached fruit, Date, orange & cardamom G and fresh orange zest for extra zing.

We love seeing how you pimp your breakfast bowls – tag @granolaforgangsters in your badass breakfast creations and use the hashtags #granolaforgangsters #badassbreakfast