Creamed Semolina & Oat Bran Porridge with Cinnamon Tea Poached Prunes

I thought I would share with you another of the Ferme de Montagne breakfast favourites. Porridge is a hearty meal to start the day, perfect for a long day on the pistes. This simple recipe can easily be re-created at home.

Creamed Semolina & Oat Bran Porridge - serves 4/5
2 whole vanilla beans
1 litre full fat milk
2 strips lemon zest
100 grams instant polenta
100 grams oat-bran
8 tbsp caster sugar
250ml cream

Cinnamon Tea Poached Prunes
60 whole pitted prunes
3 whole cinnamon sticks
6 tbsp caster sugar
3 tbsp honey
2 whole earl grey teabags

Creamed Semolina & Oat Bran Porridge
1. Scrape the seeds from the vanilla into a large pan along with the beans and milk, lemon zest and 500ml of water, bring almost to the boil over a medium to high heat, reduce to a simmer, gradually add the polenta and oat bran, stirring constantly, continue to stir on the heat for 10-15 minutes, or until thick and creamy.
2. Add the sugar and cream and cook for a further 5 minutes, or until the sugar has dissolved.

Cinnamon Tea Poached Prunes
1. Put the prunes, cinnamon sticks, tea bags, sugar and honey into a large sauce pan with 900ml of water, stir over a medium to high heat until the sugar has dissolved then bring to the boil, reduce to a simmer and cook for 10 minutes, or until the prunes are very soft but falling apart. Remove the prunes, cook the liquid over a high heat until you have a syrup, pour the syrup over the prunes, cool then serve on top of the porridge. You can keep the remaining prunes in a sealed container in the fridge.