Rhubarb Polenta

For the rhubarb polenta, wash and clean the rhubarb and cut into thin slices. If necessary, remove the threads from the sides.

In a saucepan, boil about half a liter of water with the rhubarb pieces and add the cornmeal, stirring constantly.

Add honey, a pinch of salt and milk.

Bring the rhubarb polenta to the boil again and leave to swell on a very low heat or warm for about a quarter of an hour.

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