This recipe has been adapted from a recipe by Liz Applegate, PhD as published in The Runner’s World Cookbook. It’s a go-to breakfast in our house, and is fairly quick, easy and quite delicious. The measurements below make two very large servings (about 11 ounces each). We get two adult-size servings and one kid-size serving out of it though.
2 cups milk (choose your fat content – free, 1%, 2% or whole)
1/2 cup polenta
1/4 cup dried fruit (dates or dried cranberries are my favorite in this one)
1/4 cup chopped nuts (pecans or sliced almonds are my favorite, but walnuts are pretty tasty too)
2 tablespoons of honey
Ground cinnamon or nutmeg (optional)
Step 1: Pour milk into a medium sauce pan and bring to a low boil over medium-high heat. Make sure to stir occasionally.
Step 2: Add polenta and stir with a whisk to avoid clumping. Turn heat down to low and continue to stir occasionally until polenta & milk mixture is thick, but not dry.
Step 3: Remove mixture from heat and stir in fruit, nuts and honey.
Step 4: Spoon mixture into bowls for serving and sprinkle with cinnamon or nutmeg (optional). If desired, top each serving with a bit more milk.