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Breakfast Polenta with Warm Berry Compote

Karry Hosford
Yield 4 servings (serving size: 2/3 cup polenta and 1/3 cup compote)
This makes a lot of compote, so if you prefer less with your polenta, reserve some to use as a topping for pancakes, waffles, or ice cream.


  • Compote:
  • 1 tablespoon butter
  • 3 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • Dash of ground cinnamon
  • 1 (12-ounce) bag assorted frozen berries
  • Polenta:
  • 3 cups 1% low-fat milk
  • 1/2 cup dry instant polenta
  • 2 tablespoons sugar
  • 1/2 teaspoon salt

Nutrition Information

  • calories 285
  • caloriesfromfat 15 %
  • fat 4.9 g
  • satfat 3 g
  • monofat 1.4 g
  • polyfat 0.2 g
  • protein 8.5 g
  • carbohydrate 54.2 g
  • fiber 3.9 g
  • cholesterol 15 mg
  • iron 1.2 mg
  • sodium 386 mg
  • calcium 541 mg

How to Make It

  1. To prepare compote, melt butter in a medium saucepan over medium heat. Add honey, juice, cinnamon, and berries; bring to a boil. Reduce heat; simmer 5 minutes or until thoroughly heated. Keep warm.

  2. To prepare polenta, bring milk to a boil in a medium saucepan. Slowly add polenta, stirring constantly with a whisk. Stir in sugar and salt, and cook 5 minutes or until thick, stirring constantly. Serve with compote.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit