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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 285
  • Calories from fat: 15%
  • Fat: 4.9g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 8.5g
  • Carbohydrate: 54.2g
  • Fiber: 3.9g
  • Cholesterol: 15mg
  • Iron: 1.2mg
  • Sodium: 386mg
  • Calcium: 541mg

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

  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.
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.

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