Breakfast Polenta with Dried Fruit and Almonds
1 cup polenta
4 cups water
1/2 tsp salt, or to taste
1/2 cup currents
6 pitted Medjool dates, coarsely chopped
11/2 TB agave nectar, maple syrup, or other liquid sweetener
1/4 tsp cinnamon
1 tsp minced fresh ginger
1/2 cup sliced almonds, toasted (optional)
Bring water and salt to a boil. Cook the polenta according to package directions. When the polenta is ready, remove the pan from the heat and stir in the remaining ingredients. Polenta can be served immediately with agave nectar or syrup, or allowed to set up in a pan to be either baked or pan fried in a non-stick skillet later.
NOTE: This recipe can be made healthier by leaving out the sweetener altogether. The dates and currents provide plenty of sweetness by themselves.
Adapted from Whole Foods Market Recipes