Print
Breakfast Polenta with Apples and Dates
Breakfast polenta with apples and dates sweetened with maple syrup!
Servings 6 people
Author Katie Pfeffer MS, RD
-
3
cups
cooked polenta*
-
1
tablespoon
extra virgin olive oil or butter
-
1
medium apple
chopped
-
6-8
dates
pitted and chopped
-
1
teaspoon
ground cinnamon
-
2
tablespoons
pure maple syrup
-
¼
cup
unsalted walnuts
chopped
-
Set aside the cooked polenta. Distribute into ½ cup servings prior to serving.
-
In a large pan, heat olive oil or butter on medium heat. Saute the apples and dates until slightly softened, about 3-5 minutes. Turn off heat.
-
Stir in the cinnamon, walnuts, and drizzle of maple syrup; toss to combine.
-
Pour the apple mixture evenly over cooked polenta servings.
-
Drizzle additional maple syrup, optional.