Breakfast Polenta
Created by Mikekey on January 8, 2016
- Servings: 4
- Prep Time: 5m
- Cook Time: 20m
- Recipe #22416
Ingredients
- 4 cups water
- 1/2 teaspoon salt
- 1 cup polenta
- 1/4 cup milk
- 1/2 cup dried cranberries (Craisins)
- 144 grams pitted dates (6 dates, coarsely chopped)
- 1 1/2 tablespoon honey
- 1/4 teaspoon ground cinnamon
- Pinch nutmeg
- 1 piece (1-inch) fresh ginger (grated)
- 1/2 cup sliced almonds (toasted)
How to Make
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Step 1: In a large saucepan, bring the water and salt to a rolling boil. Reduce heat to medium and add the polenta slowly, whisking constantly. If the polenta is added too quickly, lumps will form.
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Step 2: Cover and cook gently over low heat for 20 minutes, stirring frequently until the polenta is thick and creamy.
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Step 3: Add the milk and stir to thoroughly incorporate.
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Step 4: Stir in remaining ingredients and serve in bowls, drizzled with honey or a dollop of yogurt, if desired.
Nutritional Facts
- Serving Size: 1 (331.5 g)
- Calories 191.3
- Total Fat - 4.6 g
- Saturated Fat - 3.5 g
- Cholesterol - 13.2 mg
- Sodium - 496.3 mg
- Total Carbohydrate - 36.5 g
- Dietary Fiber - 3.1 g
- Sugars - 31.7 g
- Protein - 4.6 g
- Calcium - 52 mg
- Iron - 0.6 mg
- Vitamin C - 1.9 mg
- Thiamin - 0 mg