Breakfast Polenta with Fruit Medley & Tart Cherries

Breakfast can get a little boring when you're stuck in the same routine. Quick options are usually either heavy on carbs or light on nutrition—cereal and bagels don’t offer much protein, and while yogurt’s tasty, it doesn’t always keep you full. Eggs are great, but I’m not looking to eat—or serve—them every single morning.

Recently, I spotted a box of polenta in the pantry and figured, why not? I cooked it up and started experimenting—added some tart cherries, chopped figs and plums, a drizzle of honey, a sprinkle of cinnamon, and topped it off with toasted almonds for that crunch and extra protein.

The result? So good. It was warm, comforting, and surprisingly satisfying. Best part: it was quick and easy to make, and the kids loved it too. 

INGREDIENTS

Serves 4

• 1 cup polenta
• 4 cups water
• ½ teaspoon salt, or to taste
• 6 pieces Fruit Bliss Fruit Medley (your choice of Apricots, Figs, Plums), quartered
• 1 cup Fruit Bliss Tart Cherries
• 1 ½ tablespoon honey
• ¼ teaspoon cinnamon
• ½ cup slivered almonds, toasted
  ¼ cup pumpkin seeds
  

DIRECTIONS

1. Bring water and salt to a boil.
2. Cook polenta according to package directions.
3. While polenta is cooking, toast up the slivered almonds.
4. When polenta is ready, remove the pan from the heat and stir in remaining ingredients.