POLENTA WITH BERRY COMPOTE ENJOY DAN:

         BREAKFAST POLENTA WITH BERRY COMPOTE by CHEF DAN:

Serves 4

 

COMPOTE:

1 tablespoon butter

1-tablespoon blue agave syrup

1 tablespoon lemon juice

Pinch of cinnamon and allspice

1-1/2-cups frozen blueberries and raspberries

 

POLENTA:

3 cups almond milk

1 cup yellow polenta

2 teaspoons blue agave syrup

1/2-teaspoon salt

1 tablespoon coarsely chopped pecans

 

PREPARATION:

1.   To prepare compote, melt butter in a saucepan over medium-heat.

2.   Add blue agave syrup, juice, cinnamon, allspice, and berries.

3.   Bring to a boil and reduce heat and simmer for 5 minutes.

4.   Keep warm,

 

TO PREPARE POLENTA:

1.   Bring milk to a boil in a sauce pan.

2.   Slowly drizzle polenta into the milk, stirring constantly with a whisk.

3.   Stir in agave syrup, and salt.

4.   Cook 5 minutes or until thick, stirring constantly.

5.   Serve with compote, and top with pecans.

 

ENJOY DAN:            BON-APPETITE!!