- Prep-time: / Ready In:
- Serves 4
- Serving size: ¼ of recipe
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This polenta recipe is one of my favorites! For this recipe use the ripest pears you can find on the market—Bosc, Asian, or D’anjou—and fresh cranberries when they are in season (usually from October through December).
Adapted From Forks Over Knives - The Cookbook
Find this recipe and more in the Forks Over Knives Recipe App.
By Del Sroufe,
Ingredients
- 1/4 cup brown rice syrup
- 2 pears, peeled, cored, and diced
- 1 cup fresh or dried cranberries
- 1 teaspoon ground cinnamon
- 1 batch Basic Polenta, kept warm
Instructions
- Heat the brown rice syrup in a medium saucepan. Add the pears, cranberries, and cinnamon and cook, stirring occasionally, until the pears are tender, about 10 minutes.
- To serve, divide the polenta among 4 individual bowls and top with the pear compote.
Nutritional Information:
Per serving (¼ of recipe): 283 calories, 66 g carbohydrates, 4.2 g protein, 1.8 g total fat, 0.3 g saturated fat, 0 g cholesterol, 165 mg sodium, 7.4 g fiber, 22 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(5 from 2 votes)delicious!!