This Apricot Breakfast Polenta recipe is bursting with potassium, and even RealAge reducing omega-3 fatty acids, our Breakfast Polenta makes your RealAge 8.4 days younger.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serving Size: 4
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)
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.
A few snips of mint leaves will add color and flavor, and no calories to the dish.
Dried Fruit Bits, such as Sun Maid Brand, may replace the apricots and corn nuts or toasted soy nuts may replace the walnuts.
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