This topic contains 0 replies, has 1 voice, and was last updated by Gene Pisaneschi 1 year ago.Author PostsNovember 11, 2017 at 4:55 pm #3435 Gene Pisaneschi ParticipantA wonderful breakfast to starta cold day. Recipe courtesy of Forks Over Knives Cookbook.Polenta with Pears and CranberriesServes 41/2 C brown rice syrup (I used pure maple syrup)2 pears, cored and diced1 C fresh cranberries1 tsp cinnamon1 batch of basic polenta (recipe follows) 1) Heat the syrup in med. saucepan. Add pears, cranberries, and cinnamon. Cook 10 minutes stirring occasionally.2) To serve, divide the polenta among the four bowls and top with pear compote.Polenta1 1/2 C coarse cornmeal, (I use Bob’s Red Mill)Bring 5 C water to boil in lg saucepan. Whisk in cornmeal gradually, stirring often for about 30 minutes.I used my Zojirushi rice cooker. 1 1/2 C cornmeal, 5 1/2 C water on white rice setting. Takes about 35 minutes with no attention needed!Enjoy! Author PostsViewing 1 post (of 1 total)You must be logged in to reply to this topic.