Breakfast Polenta with Fruit Bliss Dates and Figs
Sometimes I get bored of the same old, same old for breakfast. But options for a quick breakfast seem somewhat limited, and often not nutritiously balanced. Cereal and bagels are carb heavy and light on protein. Yogurt is delicious but not always filling. Eggs are good, but I don’t like to eat or serve them to my kids every day.
Recently, I found a box of polenta in my pantry and thought I would give it a whirl. I cooked it up and then started adding, adding, adding: dates and figs, honey and cinnamon, some toasted almonds for a dose of crunch and filling protein.
Wow. The result was fantastic. Breakfast polenta was easy to make and delicious – the kids and I finished off the entire batch and left the house feeling ready for the day.
I’d say I found a winner for breakfast.
1 cup polenta
4 cups water
½ teaspoon salt, or to taste
6 Fruit Bliss figs, quartered
6 Fruit Bliss dates, coarsely chopped
1 ½ tablespoon honey
¼ teaspoon cinnamon
½ cup slivered almonds, toasted
¼ cup pumpkin seeds
Bring water and salt to a boil. Cook polenta according to package directions. While polenta is cooking, toast up the slivered almonds. When polenta is ready, remove the pan from the heat and stir in remaining ingredients.