Simon Rimmer served up a delicious polenta and ricotta cheese pudding on Sunday Brunch.
The ingredients are: 60g polenta, 250ml buttermilk, 3 egg yolks, 3 egg whites, 50g honey, 2 tbsp of flour, 30g of melted butter, 1 tsp of vanilla paste and 120g of drained ricotta.
To serve: lightly whipped double cream, more honey and soft fruits.
See more Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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