This creamy polenta is topped with sweet dried fruits and warming spices for a hearty breakfast. Make it ahead of time and reheat in the microwave, 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 dry polenta
- 1/2 teaspoon fine sea salt, or to taste
- 1/2 cup currants
- 6 pitted Medjool dates, coarsely chopped
- 1 1/2 tablespoon honey
- 1/4 teaspoon ground cinnamon
- Pinch grated nutmeg
- 1 (1-inch) piece fresh ginger, grated
- 1/2 cup sliced almonds, toasted
Bring 4 cups 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.
Per serving: 330 calories (50 from fat), 6g total fat, 0.5g saturated fat, 0mg cholesterol, 300mg sodium, 63g carbohydrates (8g dietary fiber, 21g sugar), 7g protein.
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.
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