Polenta is a cornmeal-based breakfast that is eaten all over the world. If you want to make this dish a little sweeter, try topping it with a bit of light maple syrup.
Makes 4 servings
- 4 cups lightly salted water
- 1 cup polenta (cornmeal)
- 1/2 cup coarsely chopped almonds
- 10 dried apricots, cut in half
- 10 pitted Medjool dates, chopped
- 1 teaspoon finely minced lemon zest
- 1/2 teaspoon cinnamon
- 1/2 cup honey
Bring lightly salted water to a boil in a medium saucepan. Add polenta to boiling water slowly stirring constantly. Reduce heat to low and cook for about 15 minutes stirring to make sure it doesn’t get lumpy. If it starts to get too thick add a little more hot water. You want it soft.
When the polenta is ready, remove the pan from the heat and stir in the remaining ingredients. Polenta can be served immediately, drizzled with honey.
Healthy Cooking Tips
When making polenta, be sure to allow yourself the time to stir it almost constantly. Otherwise, it will get lumpy. Cook on low temperature to ensure that it doesn’t get too thick before it has had a chance to get fully cooked.
Polenta Breakfast with Dried Fruit and Nuts
Servings per Recipe:Amount per Serving
Calories from Fat:
Total Fat: 10g
Saturated Fat: 1g
Dietary Fiber: 7g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.