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This healthy hot breakfast is so good with its natural sweetness from the honey and dried fruit you may feel like you are eating dessert. It is a delicious topping for the polenta. A perfect satisfying breakfast on a cool morning that will sustain you for hours.
Hot Polenta Breakfast with Dried Fruit Compote Prep and Cook Time: 30 minutes
Ingredients:
2 1/2 cups fresh orange juice
1 TBS fresh lemon juice
1 tsp finely minced lemon zest
1/4 cup honey
3/4 cup coarsely chopped walnuts
15 pitted prunes
10 dried apricots cut in half
1/4 tsp cinnamon
1 cup polenta
4 cups lightly salted water
Directions:
Combine the orange juice, lemon juice, zest, cinnamon and honey in a medium sized saucepan and stir. Bring to a simmer on high heat and add prunes and apricots.
Turn the heat to lowest level. Simmer gently for about 10 minutes. Don't let prunes get too soggy. While prunes are simmering start cooking polenta by bringing lightly salted water to a boil in a medium saucepan.
Slowly add polenta to boiling water, stirring constantly. Reduce heat to low and cook for about 15 minutes, stirring to make sure it doesn't get lumpy. If it starts to get too thick add a little more hot water. You want it soft.
Remove fruit from sauce with a slotted spoon to a shallow bowl and turn the heat to high. Reduce the liquid to about half. Return fruit to the sauce, add walnuts, and serve over bowl of polenta.
Hot Polenta Breakfast with Dried Fruit Compote Prep and Cook Time: 30 minutes
Ingredients:
2 1/2 cups fresh orange juice
1 TBS fresh lemon juice
1 tsp finely minced lemon zest
1/4 cup honey
3/4 cup coarsely chopped walnuts
15 pitted prunes
10 dried apricots cut in half
1/4 tsp cinnamon
1 cup polenta
4 cups lightly salted water
Directions:
Combine the orange juice, lemon juice, zest, cinnamon and honey in a medium sized saucepan and stir. Bring to a simmer on high heat and add prunes and apricots.
Turn the heat to lowest level. Simmer gently for about 10 minutes. Don't let prunes get too soggy. While prunes are simmering start cooking polenta by bringing lightly salted water to a boil in a medium saucepan.
Slowly add polenta to boiling water, stirring constantly. Reduce heat to low and cook for about 15 minutes, stirring to make sure it doesn't get lumpy. If it starts to get too thick add a little more hot water. You want it soft.
Remove fruit from sauce with a slotted spoon to a shallow bowl and turn the heat to high. Reduce the liquid to about half. Return fruit to the sauce, add walnuts, and serve over bowl of polenta.
