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.