Karry Hosford
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.

How to Make It

Step 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.

Step 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.

Chef'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 www.choosemyplate.gov.

Ratings & Reviews

brighteyes8's Review

August 12, 2014
This is delicious, different, and relatively fast. The corn flavor is a really nice change for breakfast. Makes enough for leftovers, which you can cut it into slices and pan sear it till golden brown and crunchy and then pour the leftover compote over. Or you can just break the chilled polenta it into chunks with a spoon, pour compote over, and reheat in the microwave. Delicious either way!

fallvh87's Review

February 12, 2012
I used blackberries too. This is delicious, full of flavor and I love that it's under 300 calories.p

Hooptwin's Review

November 22, 2011
I just used fresh blackberries. It tasted amazing and was so quick to make!