Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Judy Lockhart
Recipe by Cooking Light January 2004

Gallery

Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

285 calories; calories from fat 15%; fat 4.9g; saturated fat 3g; mono fat 1.4g; poly fat 0.2g; protein 8.5g; carbohydrates 54.2g; fiber 3.9g; cholesterol 15mg; iron 1.2mg; sodium 386mg; calcium 541mg.
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