Breakfast Polenta with Warm Berry Compote

Karry Hosford
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.

Yield:

4 servings (serving size: 2/3 cup polenta and 1/3 cup compote)

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

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.

Note:

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 www.choosemyplate.gov.

Judy Lockhart,

January 2004