Chef Tom Fraker
Breakfast Polenta Bowl with Berry Compote
Category
Entrée / Breakfast
Servings
2
Author:
Chef Tom Fraker
Ingredients
-
1 package Melissa’s Organic Original Flavor Polenta
-
1 cup Heavy Cream
-
2 tablespoons Melissa’s Organic Blue Agave Syrup
-
4 tablespoons Unsalted Butter
-
1 cup Fresh Strawberries or Harry's Berries Strawberries, quartered
-
1 cup Fresh Blueberries
-
1 cup Fresh Blackberries
-
1 cup Fresh Raspberries
-
1/4 cup Granulated Sugar
-
1 Lemon
-
4 tablespoons Cold Water
-
1 teaspoon Corn Starch
-
Melissa’s Dried Coconut Chips, for garnish
Directions
Crumble the polenta into a saucepan and add the cream. With the heat on medium-high heat, whisk the polenta until creamy and no chunks. Whisk in the agave, remove from the heat and set aside.
In another saucepan, melt the butter and add the berries and the sugar. Cook on medium-low heat for 5 minutes, stirring often. Add the juice from the lemon, stir and cook for 5 minutes longer, stirring often. Dissolve the corn starch in the water and, while stirring, add to the saucepan. Cook for 3 minutes, stirring often.
To serve, spoon the polenta into 2 bowls and top with your desired amount of the berry compote. Garnish with the coconut chips and serve.
Recipe Note
Note:
Refrigerate any “cooled” compote for another use.
Filed in:
Agave Syrup,
Blackberries,
Blueberries,
Breakfast,
Breakfast Polenta Bowl with Berry Compote,
Chef Tom Fraker,
Dried Coconut Chips,
Entree,
Polenta,
Raspberries,
Strawberries
