Apricot Breakfast Polenta

Topics: Recipes

Bursting with potassium, and even RealAge reducing omega-3 fatty acids, our Breakfast Polenta makes your RealAge 8.4 days younger.
Apricot Breakfast PolentaPreparation Time:  5 minutes
Cooking Time:  10 minutes
Servings  4
Serving Size:

Ingredients:

1.5 cups (12 ounces) apricot nectar, such as Santa Cruz Organic
1 cup coarsely chopped dried apricots
1 tube (16 ounces) plain prepared polenta cut crosswise into 12 slices
Butter flavored cooking spray
1/4 to 1/2 cup coarsely chopped walnuts, toasted
1 tablespoon honey (optional)

Directions:

In a small saucepan, combine nectar and apricots; bring to a simmer over high heat. Reduce heat; simmer uncovered 6 to 7 minutes or until sauce thickens. Meanwhile, heat broiler. Arrange cornmeal slices on a baking sheet or jelly roll pan; coat with cooking spray. Broil 3 to 4 inches from heat 4 to 5 minutes per side or until browned. Transfer to four serving plates; top with apricot sauce and walnuts. Drizzle with honey, if desired.

Tips:

A few snips of mint leaves will add color and flavor, and no calories to the dish.

Substitutions:

Dried Fruit Bits, such as Sun Maid Brand, may replace the apricots and corn nuts or toasted soy nuts may replace the walnuts.

Nutrition Facts:

Fat Calories: 117.00 g
Total Fat:  4.60 g
Sat. Fat:  2.90 g
Cholesterol:  0.00 mg
Total Carbohydrate:  48.40 g
Fiber:  7.60 g
Sugars:  15.60 g
Protein:  7.20 g

  • Regarding the apricot breakfast polenta – Are you aware that kern’s uses HFCS? and that there are 45g of sugar in 1 can? Really?

  • Good catch! We fixed that!