Nutty Polenta Breakfast

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Nutty Polenta Breakfast

 

4 cups lightly salted water

1 cup polenta (cornmeal)

1/2 cup coarsely chopped almonds

10 dried apricots, cut in half

10 pitted dates, chopped

1 tsp. finely minced lemon zest

1/2 tsp. cinnamon

1/2 cup honey

 

Bring lightly salted water to a boil in a medium saucepan. Add polenta to

boiling water slowly stirring constantly. Reduce heat to low and cook for about

15 minutes stirring to make sure it doesn’t get lumpy. If it starts to get too

thick add a little more hot water. You want it soft.

When the polenta is ready, remove the pan from the heat and stir in the

remaining ingredients. Polenta can be served immediately, drizzled with maple

syrup. Serves 4.

 

 

 

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