Recipe from Forks Over Knives – The Cookbook by Del Sroufe

Makes 4 small servings

Ingredients for Polenta:

  • 1 1/2 cups course cornmeal
  • 3/4 tsp salt
  • 5 cups water

Compote Ingredients:

  • 1/2 cup brown rice syrup
  • 2 pears peeled, cored and diced
  • 1 cup dried cranberries
  • 1 tsp cinnamon

Method for Polenta:

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.

Method for Compote:

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.