If you don't already have roasted pear slices: preheat the oven to 200°C (400°F). Halve and core 2 medium winter pears and slice into 6–8mm (1/4") wedges. Toss the slices with 1 tsp maple syrup, a tiny pinch of sea salt and 1/2 tsp vanilla (optional). Spread in a single layer on a rimmed baking sheet. Roast 12–15 minutes until edges caramelize and the flesh is tender. Roasting concentrates the pear's sugars and adds caramelized, warm flavor that contrasts with the creamy polenta.

Warm the almond milk: pour 1.2 L (1200 ml) unsweetened almond milk into a heavy-bottomed saucepan and warm over medium heat until it just reaches a gentle simmer (bubbles forming at the edges) — do not boil. Heating the milk first brings it to the right temperature so the polenta hydrates evenly and prevents the mixture from seizing or clumping when the cornmeal is added.

Whisk in the polenta gradually: reduce the heat to low. Using a whisk (or a fork), slowly pour the 240 g fine corn polenta into the simmering milk in a steady stream while whisking continuously. This technique prevents lumps and ensures an even, smooth porridge texture — whisking breaks up clumps before they form.

Simmer gently, stirring often: switch to a wooden spoon and stir the polenta over low heat for 18–22 minutes until it becomes thick, glossy and meltingly tender. Fine polenta takes roughly this time to fully hydrate. Keep the heat low and stir frequently (every 1–2 minutes) to avoid sticking and to encourage the grains to swell and release starch, which creates the creamy mouthfeel.

Enrich and season: once the polenta is thick and no longer gritty, remove from the heat and stir in 1 tbsp neutral oil (or olive oil) and 1/4 tsp sea salt. The fat rounds the mouthfeel and carries flavor; adding salt at the end lets you control seasoning precisely without inhibiting proper hydration of the grains earlier.

Adjust texture: if the porridge seems too thick, stir in up to 60–120 ml (1/4–1/2 cup) warm almond milk to loosen it — you want a spoonable, soft-serve consistency rather than a stiff cake. Polenta continues to thicken as it cools, so aim slightly looser than your desired final texture.

Warm the roasted pears (if pre-roasted): gently reheat the roasted pear slices in a hot skillet for 1–2 minutes with a teaspoon of maple syrup to revive their caramelized edges and give them a glossy finish. Warming them briefly brightens the fruit and releases more aroma; it also prevents a temperature contrast that can make the porridge feel cool.

Assemble: spoon generous portions of polenta into shallow bowls. Arrange roasted pear slices over each serving, scatter 15 g chopped toasted hazelnuts per bowl, dust with a light pinch of cinnamon, and drizzle 1 tsp maple syrup over each portion. A small sprinkle of lemon zest will lift the flavors if using.

Finish and serve: finish with a tiny flake of sea salt or finely ground toasted hazelnuts for contrast. Serve immediately so the polenta is warm and silky, the pears tender and the hazelnuts crunchy — the differing textures make the dish memorable.