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
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