Hot Polenta Breakfast with Dried Fruit Compote
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Prep and Cook Time: 30 minutes
- 2½ cups fresh orange juice
- 1 Tbsp fresh lemon juice
- 1 tsp finely minced lemon zest
- ¼ cup honey or agave
- ¾ cup coarsely chopped walnuts
- 15 pitted prunes
- 10 dried apricots cut in half
- ¼ tsp cinnamon
- 1 cup polenta
- 4 cups lightly salted water
- Combine the orange juice, lemon juice, zest, cinnamon and honey in a medium sized saucepan and stir. Bring to a simmer on high heat and add prunes and apricots.
- Turn the heat to lowest level. Simmer gently for about 10 minutes. Don’t let prunes get too soggy. While prunes are simmering start cooking polenta by bringing lightly salted water to a boil in a medium saucepan.
- Slowly add polenta to boiling water, 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.
- Remove fruit from sauce with a slotted spoon to a shallow bowl and turn the heat to high. Reduce the liquid to about half. Return fruit to the sauce, add walnuts, and serve over bowl of polenta.
Serves 4
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. The sauce in this recipe needs to reduce by half for a rich, full flavor. Otherwise, it can taste too weak. Just taste it as it reduces until it is the way you like it in sweetness and flavor.