Breakfast Polenta with Warm Berry Compote
- 1 Tbsp butter
- 3 Tbsp honey
- 1 Tbsp fresh lemon juice
- dash of ground cinnamon
- 12 Ounce frozen assorted berries
To prepare compote, melt butter in a medium saucepan over medium heat. Add honey, juice, cinnamon, and berries; bring to a boil. Reduce heat; simmer 5 minutes or until thoroughly heated. Keep warm.
- 3 cup 1% milk
- 0.5 cup quick-cooking polenta
- 2 Tbsp sugar
- 0.5 tsp salt
To prepare 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.
Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor House, 2011.