Sweet polenta with bananas, tropical fruit chutney
•Add some water to a pot (as much as needed) and boil the spices. Sprinkle in the semolina and cook over low heat (stirring continuously) until you have a thick paste. Puree the banana and incorporate it into the polenta. Set aside. Spread the polenta in a 1 cm-thick layer (or more) between 2 sheets of greaseproof paper and shape to the desired size. •Grab the fruits + 1 quarter of their weight in sugar + 1 small piece of ginger + balsamic vinegar... and let them stew in a saucepan in order to make a nice sauce. TIP: •Pour the polenta into a mold. •Add other saltier or sweeter versions of the polenta to the same dish for a nice variety.