Breakfast Polenta With Apple Compote

You'll love the warm, fruity topping.

The healthiest polenta is whole grain, so look for "whole grain corn" on the packaging to be sure. (If the label says "degermed," the corn is refined.) Use your microwave to bring this together in a flash.

Total Time:
Level: Easy
Serves: 1
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  • ¼ c. medium grind whole grain cornmeal (such as Bob's Red Mill 100% Whole Grain Cornmeal)
  • pinch of coarse salt
  • 1 Granny Smith apple, peeled and cubed
  • 6 pitted prunes, halved
  • 6 dried apricots, halved
  • 2 tsp. honey
  • ¼ tsp. cinnamon, plus more for sprinkling
  • Splash of 2% milk (optional)
  • 2 tbsp. part-skim ricotta cheese or plain 2% Greek yogurt


  1. Whisk cornmeal with 1 ¼ cups water and the salt in a microwave-safe bowl. Cover, and cook in microwave on high, 5 min. Whisk to remove any lumps. Cover; cook 5 min more. Whisk again. Let stand, covered.
  2. Combine apple, prunes, dried apricots, 1 tsp honey, 2 Tbsp water, and the cinnamon in another ­microwave-safe bowl. Cover, and cook in microwave on high, 1 min. Stir, cover, and cook 1 min more. Let compote stand, covered, 1 min.
  3. Thin polenta with milk, if you like. Top with ricotta and half of compote (refrigerate remaining compote for another day). Drizzle with remaining tsp of honey and sprinkle with cinnamon.

342 cal, 4 g fat (2 g saturated), 7 g protein, 74 g carb, 32 g sugar, 7 g fiber, 162 mg sodium, 10 mg cholesterol per serving

This story originally appeared in the March 2016 issue of Dr. Oz The Good Life.

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