Breakfast Polenta with Dried Fruit and Almonds
1 cup polenta
4 cups water
1/2 teaspoon salt, or to taste
1/2 cup currants
6 pitted Medjool dates, coarsely chopped
1 1/2 tablespoons honey
1/4 teaspoon cinnamon
1 teaspoon minced fresh ginger
1/2 cup sliced almonds, toasted
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 honey, or allowed to set up in a pan to be either baked or pan fried in butter later.
Pairs Well With