Fruit And Nut Breakfast Polenta

Fruit And Nut Breakfast Polenta

(4 servings)    Printable Version
  • 1 cup polenta (ground cornmeal)
  • 4 cups water
  • 1/2 teaspoon salt
  • 1/2 cup sliced almonds - toasted
  • 1/2 cup currants
  • 6 large pitted dates - coarsely chopped
  • 1 and 1/2 tablespoons honey
  • 1 teaspoon minced fresh ginger
  • 1/4 teaspoon cinnamon
  • 1 pinch nutmeg
Bring the water and salt to a boil.

Add the polenta and cook according to package directions (reducing or adding water if instructed).

When the polenta is at desired consistency, remove pan from heat and add all of the remaining ingredients. Stir, cover and allow polenta to set for at least 5 minutes.

Divide into 4 separate bowls and drizzle each serving with honey.


This packs a lot of good stuff into each serving. The preparation time can vary depending on the kind of polenta you buy. I've found that the quicker instant variety works just as well as the kind that takes an hour.

Mr Breakfast would like to thank Bennett for this recipe.

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