a bowl of polenta with dried cranberries and orange slices
Breakfast

Sweet and Comforting

Polenta is a grand Italian tradition enjoyed for lunch, dinner and yes, breakfast. Think of the texture of grits, cream of wheat, even oatmeal, then add the nuttiness of cracked corn polenta, low in calories and gluten-free. Cooked until the savory flavors of cranberry, orange and sweet apricot marmalade are soaked into every chewy little grain. Watch the pot carefully while it cooks, and stir often. The reward is a filling and delightful start to the day.  

Prep Instructions

  • Yield: 4 (3/4 cup) servings                                         
  • Cooking Time: 7 minutes  
  • Prep Time: 4 minutes                                                 
  • Total Time: 11 minutes  

Recipe Ingredients

  • 2 cups 1% milk
  • 1 1/2 teaspoons honey
  • 1 tablespoon apricot preserve, sugar free
  • 3/4 cup polenta, dry, fine
  • 1/4 teaspoon kosher salt
  • 3 tablespoons dried cranberries
  • 1/4 teaspoon orange extract or 1 teaspoon orange zest

Cooking Instructions

  1. Measure ingredients. Set aside.  
  2. Combine wet ingredients together.  
  3. In a medium size sauce pan bring milk to a rapid simmer and drizzle the polenta slowly to avoid clumps. Lower heat and add the rest of the ingredients. Whisk constantly until the polenta is cooked through. 

Nutritional Data

Calories: 200
Fat: 1.27 g
Saturated Fat: 0.78 g
Cholesterol: 6.10 mg
Sodium: 173.96 mg
Carbohydrates: 41.18 g
Fiber: 3.83 g
Sugars: 11.94 g
Protein: 7.12 g
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