Breakfast Polenta With Winter Fruit Compote – a delicious recipe with Polenta, apple cider, cooking polenta, chinese, cranberries, pats of butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
The night before - spray a pie plate with non-stick spray. Bring the apple cider to a simmer and stir in the polenta and 5 spice. Cook according to the directions for the polenta (usually around 5 minutes) remove from heat and stir in dried cranberries. Spread evenly into pie plate, cool, cover and refrigerate.
2
in the morning: Make the compote - bring the cider, syrup and 5 spice to a simmer, add the apples, cranberries and orange zest and simmer on low until the apples are tender. Keep warm.
3
melt 1-2 pats of butter (depending on your level of butter love :-) in a non stick skillet. Cut the polenta in 8 wedges, and fry them in the butter 2 at a time until crisp. Serve with the compote.
4
NOTE - you can serve 4 people in one morning, or yourself 4 days in a row, as this keeps in the fridge just fine!
200
kcal
Calories
53
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: Breakfast Polenta, 3 cups apple cider, 1 cup quick cooking polenta (or regular if you are not lazy), 1 teaspoon chinese 5 spice, and more.
Yes, Breakfast Polenta With Winter Fruit Compote falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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