Recipe from Forks Over Knives – The Cookbook by Del Sroufe

A cozy, naturally sweet breakfast or dessert that’s creamy, comforting, and completely plant-based

This Sweet Polenta with Pears and Cranberries is a comforting, naturally sweet breakfast or dessert inspired by Forks Over Knives – The Cookbook by Del Sroufe. Creamy, tender polenta forms the base, while a warm pear and cranberry compote brings seasonal sweetness and a hint of spice. Each spoonful is cozy, wholesome, and completely plant-based.

The polenta is simple, gently cooked until creamy, and lightly salted to bring out its natural flavor. The compote is easy to prepare with just a few ingredients and adds a bright, fruity contrast. This recipe is perfect for a leisurely weekend breakfast, a light dessert, or a nourishing snack any time of day.

Why You’ll Love This Recipe

• Comforting and creamy – Warm, smooth polenta makes every bite soothing.
• Naturally sweet – Brown rice syrup, pears, and cranberries create a gentle, wholesome sweetness.
• Seasonal and colorful – Bright cranberries and golden pears make this dish feel special.
• Simple ingredients – Only a handful of pantry staples are needed.
• Vegan and wholesome – Completely plant-based and nourishing, ideal for mindful eating.

Sweet Polenta with Pears and Cranberries

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• Author: Recipe from Forks Over Knives – The Cookbook by Del Sroufe
• Total Time: 50 minutes
• Yield: 4 small servings 1x
• Diet: Vegan

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Description

This Sweet Polenta with Pears and Cranberries is a comforting, naturally sweet breakfast or dessert inspired by Forks Over Knives – The Cookbook by Del Sroufe. Creamy, tender polenta forms the base, while a warm pear and cranberry compote brings seasonal sweetness and a hint of spice. Each spoonful is cozy, wholesome, and completely plant-based.

The polenta is simple, gently cooked until creamy, and lightly salted to bring out its natural flavor. The compote is easy to prepare with just a few ingredients and adds a bright, fruity contrast. This recipe is perfect for a leisurely weekend breakfast, a light dessert, or a nourishing snack any time of day.

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Ingredients

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For the Polenta:

• 1 ½ cups coarse cornmeal

• 3/4 teaspoon salt

• 5 cups water

For the Compote:

• ½ cup brown rice syrup

• 2 pears, peeled, cored, and diced

• 1 cup dried cranberries

• 1 teaspoon cinnamon

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Instructions

Polenta:

1. Bring water to a boil in a medium saucepan.

2. Gradually whisk in the cornmeal, a little at a time, to prevent lumps.

3. Stir frequently over medium heat until the mixture thickens and becomes creamy, about 30 minutes.

4. Stir in salt and remove from heat.

Compote:

1. In a small saucepan, heat the brown rice syrup over medium heat.

2. Add the diced pears and cinnamon, stirring for about 10 minutes until the fruit softens and the mixture is warm.

To serve:

1. Spoon the warm polenta into individual bowls.

2. Top with the pear and cranberry compote. Serve immediately.

Notes

Stir polenta frequently to prevent sticking and ensure smooth texture.

Use firm pears so they hold their shape during cooking.

For a more decadent twist, sprinkle with chopped nuts or a dash of vanilla extract.

This recipe can be scaled up easily to serve more people.

*Nutrition info is approximate

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Dessert
• Method: Boiling, simmering
• Cuisine: Boiling, simmering

Nutrition

• Serving Size: Per serving (¼ of recipe)
• Calories: 283 kcal
• Sugar: 22 g
• Sodium: 165 mg
• Fat: 1.8 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 66 g
• Fiber: 7.4 g
• Protein: 4.2 g
• Cholesterol: 0 g