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.
1 tablespoon butter
3 tablespoons honey
1 tablespoon fresh lemon juice
Dash of ground cinnamon
1 (12-ounce) bag assorted frozen berries
3 cups 1% low-fat milk
1/2 cup dry instant polenta
2 tablespoons sugar
1/2 teaspoon salt
How to Make It
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.
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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!