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reakfast Polenta.

For this breakfast polenta, you should use the ripest pears you can find (Bosc, Asian, or D’anjou) and if possible, fresh cranberries when they are in season (usually from October through December). Frozen cranberries will work too, so you can enjoy this recipe all year around.

Polenta is a versatile alternative to pasta, rice or bread in Italy and is especially suited for dishes that have plenty of sauce. In northern Italy, it is just as popular as pasta in the south.

Breakfast Polenta

Breakfast Polenta

For this breakfast polenta, you should use the ripest pears you can find and if possible, fresh cranberries when they are in season (usually from October through December).
5 from 3 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine European, Italian, WFPB
Servings 4 servings
Calories 139 kcal

Ingredients
 
 

  • 2 pear peeled, cored, and diced
  • 1 cup cranberries fresh or frozen
  • 1 tsp ground cinnamon
  • 18 oz polenta (about 500 grams)

Instructions
 

  • Gather all the ingredients and peel and core the pears. Cut into little pieces and set aside.
  • Cut the polenta roll (I like to use the Ancient Harvest organic basil/garlic pre-cooked polenta rolls) and heat with a little water in a small pan. Stir occasionally and use a fork to mash the pieces when they get warm.

    You could use the meal (cornmeal) version but it will take about 30 to 45 minutes to cook. Use 5 cups of water to 1½ cups of cornmeal. Bring the water to a boil in a large saucepan. Whisk in the cornmeal, a little at a time. Cook, stirring often, until the mixture is thick and creamy. Add a little salt to taste.
  • While the polenta is heating up. Put the diced pears, cranberries and cinnamon in a small saucepan and warm them using medium-low heat. Add a little water to avoid any burning of the fruit.
  • To serve, divide the polenta among 4 individual bowls and top with the pear compote.

Notes

Credits: Forks Over Knives and Rouxbe (the world’s leading online cooking school).

Nutrition

Calories: 139kcalCarbohydrates: 34gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 151mgFiber: 5gSugar: 10gVitamin A: 77IUVitamin C: 7mgCalcium: 18mgIron: 1mg
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