Breakfast Polenta with Dried Fruit and Almonds

Breakfast Polenta with Dried Fruit and Almonds

Serves 4

Drizzle this creamy polenta with honey, if you like. Or transfer it to a baking pan, set it aside until set, then cut into pieces and pan fry in a bit of butter before serving.

  • 1 cup polenta
  • 4 cups water
  • 1/2 teaspoon salt, or to taste
  • 1/2 cup currants
  • 6 pitted Medjool dates, coarsely chopped
  • 1 1/2 tablespoon honey
  • 1/4 teaspoon cinnamon
  • Pinch nutmeg
  • 1 teaspoon minced fresh ginger
  • 1/2 cup sliced almonds, toasted
You must be signed in to use shopping lists.

Bring water and salt to a boil. Cook polenta according to package directions. When polenta is ready, remove the pan from the heat and stir in remaining ingredients.

Nutritional Info: 
Per Serving:330 calories (50 from fat), 6g total fat, 0.5g saturated fat, 0mg cholesterol, 300mg sodium, 63g carbohydrate (8g dietary fiber, 21g sugar), 7g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion