This hot polenta cereal takes a bit more work than your typical oats, but it does offer a nice breakfast change. The fresh orange syrup, stewed dried fruit, and crunchy walnuts (if using) are perfect for slow weekend mornings. It’s healthy and so comforting.
The picture below (from Bob’s Red Mill) shows what the polenta should look like once cooked, but it doesn’t show the delicious sauce that you will top it with!
Special Diet Notes: Hot Polenta Cereal with Dried Fruit
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, peanut-free, soy-free, optionally vegan, and vegetarian.
- 2½ cups orange juice
- 1 tablespoon lemon juice
- 1 teaspoon finely minced lemon zest (optional)
- ¼ cup honey (can sub agave nectar for vegan)
- ¼ teaspoon ground cinnamon
- 15 pitted prunes
- 10 dried apricots, halved
- 4 cups lightly salted water
- 1 cup polenta
- ¾ cup coarsely chopped walnuts (optional, omit for nut-free)
- Put the orange juice, honey, lemon juice, lemon zest (if using), and cinnamon in a medium sized saucepan and stir to combine. Place the pan over high heat and bring the mixture to a simmer. Add the prunes and apricots. Turn the heat down to low and simmer for 10 minutes.
- While the prunes are simmering bring the lightly salted water to a boil in a medium saucepan. Slowly pour in the polenta while stirring. Reduce the heat to low and cook for 15 minutes, stirring often. If it gets too thick, add a little hot water as needed.
- Remove the fruit to a bowl. Turn the heat for the orange juice sauce up to high, and let cook until the mixture is reduced by half.
- Stir the fruit and walnuts into the sauce and serve it over the polenta.