Sweet Polenta with Pears and Cranberries

Recipe From Forks Over Knives – The Cookbook by Del Sroufe

Ingredients and method for polenta:

1 1/2 cups coarse cornmeal

3/4 teaspoon salt

5 cups water

Bring water to a boil. Whisk in the cornmeal, a little at a time Stir often until mixture is thick and creamy, about 30 minutes. Add salt.

Compote ingredients and method:

1/2 cup brown rice syrup

2 pears, peeled, cored and diced

1 cup dried cranberries

1 tsp cinnamon

Heat the syrup in a saucepan. Add the pears and cinnamon, stirring over heat for about 10 minutes.

Spoon polenta in a bowl and top with compote.