Wednesday, 11 March 2015

Polenta with mixed Berry Compote - Breakfast on "P" Day

It's breakfast time on "P" day and I'm using POLENTA

I made Polenta with mixed Berry Compote. This is a delicious alternative to oatmeal or cereal. With the consistency of porridge along with the sweetness from the warm berry compote, it becomes a comforting healthy breakfast treat. Yummy!

Servings: 4


1 Tbsp butter
3 Tbsp honey
1 Tbsp fresh lemon juice
dash of ground cinnamon
12 oz frozen assorted berries

3 cups milk
1/2 cup quick-cooking polenta
2 Tbsp sugar
1/2 tsp salt


1. For the compote, melt butter in a medium saucepan over medium heat. Add honey, juice, cinnamon and berries; bring to a boil. Reduce heat and simmer for 5 minutes; or until thoroughly heated. Keep warm.

2. For the 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 over top. 



Polenta, (also known as corn grits), used to be known as poor people's staple food since it was made from grains and legumes. Today this dish is popular not only in Italy but also in many European countries. This is such a versatile grain that can be used for breakfast, lunch or dinner and is a great alternative to rice, potatoes or pasta.

Because it is made from corn, polenta is also gluten-free. 

Polenta contains traces of the minerals calcium, iron, magnesium, phosphorus, sodium and zinc. There are also small amounts of Vitamins B, A and E.

Amp up the nutritional value of polenta by adding eggs, fruits, vegetables and other super foods!

Polenta, cooked
(1/4 cup)

Fiber  2 g
Protein  3 g
Iron  8 %
Carbohydrates 27 g

Have you indulged in some traditional polenta lately?

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