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Recipe for Italian Orange and Cranberry Polenta
09/22/2020

Prep Instructions

  • Yield: 4 (3/4 cup) servings                                         
  • Cooking Time: 7 minutes  
  • Prep Time: 4 minutes                                                 
  • Total Time: 11 minutes  

Recipe Ingredients

2 cups 1% milk, 1 1/2 teaspoons honey, 1 tablespoon apricot preserve, sugar free, 3/4 cup polenta, dry, fine, 1/4 teaspoon kosher salt, 3 tablespoons dried cranberries, 1/4 teaspoon orange extract or 1 teaspoon orange zest

Cooking Instructions

Measure ingredients. Set aside.   Combine wet ingredients together.   In a medium size sauce pan bring milk to a rapid simmer and drizzle the polenta slowly to avoid clumps. Lower heat and add the rest of the ingredients. Whisk constantly until the polenta is cooked through. 

Category Tags

Breakfast, Diabetes-friendly, High fiber, Low carbohydrate / low sugar, Low cholesterol, Low fat / low saturated fat, Peanut-free, Tree nut-free, Vegetarian

Nutritional Data

  • Calories: 200
  • Fat: 1.27 grams
  • Saturated Fat: 0.78 gram
  • Cholesterol: 6.10 milligrams
  • Sodium: 173.96 milligrams
  • Carbohydrates: 41.18 grams
  • Fiber: 3.83 grams
  • Sugars: 11.94 grams
  • Protein: 7.12 grams

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