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Lilly’s Table

 
 
© Lillys-Table.com Photo of Creamy Pear Breakfast Polenta
 

Tags: Gluten-Free Low-Glycemic nuts vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Creamy Pear Breakfast Polenta

 

Using leftover polenta as a porridge instead of oatmeal, you simply add toppings. For fall enjoy pears, a touch of ginger, and toasty almonds.

Ingredients

  • ½ cup polenta, leftover, creamy-style
  • 1 teaspoon honey, or maple syrup
  • 2 tablespoons plain yogurt
  • 1 pear, cut into pieces
  • 1 teaspoon ground ginger
  • 2 tablespoons almond, sliced and toasted
  • 1 pinch salt

Serving Size: 1 Person

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Preparation Instructions

Combine the leftover polenta with generous splash of water. Place over medium-high heat. When the water begins to simmer, reduce the heat to medium-low and stir breaking up the polenta. Continue to add water as needed. Simmer slowly over medium-low heat until it is your desired consistency. Add a pinch of salt to taste if necessary.

Whisk the honey & yogurt together. Toss the pears in a bowl with the ground ginger. Top with the pears with the polenta, yogurt and a sprinkle of the toasted almonds*.

*If you bought your almonds raw, to toast them, place in a skillet over medium heat and shake periodically. Watch them carefully as they will go from golden to burnt quickly.