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Entree
American
2 servings
10 minutes
25 minutes
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
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.
Refrigerate any “cooled” compote for another use.
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