Cooked Corn Meal:
2 cups of passion fruit pulp (4 large passion fruits)
2 cups (tea) of water
½ cup (tea) sugar
¾ cup cornmeal
1 cup (tea) to dissolve
Mashed potato:
2 cups of passion fruit peel (white)
1 cup (tea) water
½ cup (tea) sugar
Syrup:
2 tablespoons passion fruit pulp
1 cup (tea) water
1 cup (tea) sugar
Method of preparation:
Peel the passion fruit, cut in half and remove the pulp (reserve 2 tablespoons for the syrup). Cut the white part into strips and set aside.
Polenta: make passion fruit juice with the pulp and water, strain and heat with the sugar. Add the dissolved cornmeal, heat and let it thicken.
Puree: boil the white part, changing the water 3 times to remove the bitter taste. When it is soft, drain and blend in a blender with water and sugar. Bring to a simmer and cover the polenta.
Syrup: heat the reserved passion fruit pulp, water and sugar until a thin syrup forms. Place over the polenta and refrigerate.