Cinnamon Polenta -

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Cinnamon Polenta

2 tb Low-fat ricotta cheese
2 tb Chopped assorted dried fruits
1 c Water
2 1/4 c Low-fat milk
2 tb Sugar
1/4 ts Salt
3/4 c Fine yellow cornmeal
1/4 ts Ground cinnamon

Measure ricotta cheese into a small airtight plastic container; chop and measure dried fruits and put them in a resealable plastic bag. Refrigerate until needed.

In a medium sauce-pan, bring water, milk, sugar and salt to a boil over medium heat. Reduce heat to low and add cornmeal in a thin stream, stirring constantly until it thickens slightly and the grains swell (about 10 minutes). Divide polenta among 4 bowls and garnish with 1/2 tablespoon each of ricotta and dried fruits. Sprinkle with cinnamon and serve.

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