Skip the cold OJ and instead get your morning vitamin C from sweet oranges combined with creamy, comforting polenta. Thick Greek yogurt pumps up the protein.
Gluten Free, Veggie
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
1 cup water
1 cup low-fat milk (1 percent) or milk alternative
1/2 cup quick-cooking polenta (corn grits)
1 medium organic orange
1/2 cup plain Greek yogurt
3 tablespoons honey or agave nectar (divided)
1/2-3/4 cup shelled pistachios (coarsely chopped)
Combine water, milk, and a pinch of salt in a saucepan and bring to a boil. Whisk in polenta and return to a boil. Reduce heat to medium and whisk until polenta thickens, 3–5 minutes. Remove from heat, cover, and let stand for at least 5 minutes.
Zest orange to yield 1 teaspoon; then peel orange and dice sections. In a small bowl, combine zest, orange pieces, yogurt, and 1 tablespoon honey. (This step can be done the night before.)
Stir remaining honey or agave into polenta and divide into bowls. Top with orange-yogurt mixture and sprinkle with pistachios.
Recipe Additional Notes:
PER SERVING: 310 cal, 9g fat (4g mono, 2g poly, 4g sat), 7mg chol, 9g protein, 49g carb, 4g fiber, 25mg sodium
Tue, 2012-01-24 18:14