Breakfast Polenta with Dried Fruit and Almonds
4

Serves 4

Drizzle this creamy polenta with honey, if you like. Or transfer it to a baking pan, set it aside until set, then cut into pieces and pan fry in a bit of butter before serving.

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    Ingredients: 
    • 1 cup polenta
    • 4 cups water
    • 1/2 teaspoon salt, or to taste
    • 1/2 cup currants
    • 6 pitted Medjool dates, coarsely chopped
    • 1 1/2 tablespoon honey
    • 1/4 teaspoon cinnamon
    • Pinch nutmeg
    • 1 teaspoon minced fresh ginger
    • 1/2 cup sliced almonds, toasted
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    Method: 

    Bring water and salt to a boil. Cook polenta according to package directions. When polenta is ready, remove the pan from the heat and stir in remaining ingredients.

    Nutritional Info: 
    Per Serving:330 calories (50 from fat), 6g total fat, 0.5g saturated fat, 0mg cholesterol, 300mg sodium, 63g carbohydrate (8g dietary fiber, 21g sugar), 7g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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