Ingredients

For the cornmeal mush

1 cup yellow cornmeal
1 cup cold water
3 cups boiling water
A pinch of salt

For the blackcurrant syrup

3/4 cup blackcurrants, washed
1/2 cup sugar
2 cups water

for the breakfast

1tbs light cooking oil

Method

To make the polenta

Bring a large pot with 3 cups of water to boil. Oil a casserole dish or the container you wish to put the cornmeal in. Add the salt so that it comes to a boil more quickly.

In a small bowl, add the 1 cup of cold water to the cornmeal and mix. Add the cornmeal to the boiling water and stir. Be careful while stirring as the cornmeal bubbles and sputters, this can burn.

When the cornmeal has thickened, after about 5 minutes of cooking, pour it into the prepared dish and refrigerate overnight.

To make the syrup

Place the berries in a small saucepan. Add the sugar and water and bring to a gentle boil.

Stir the berries and mash them with the back of the spoon. Once cooked, remove from the heat and pour though a fine non-reactive sieve and strain.

To make the breakfast

Heat the oil in a frying pan. Cut the cornmeal in slices or pieces and lightly fry on both sides. Once browned and crispy, remove from the frying pan, drain and serve with syrup.