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Polenta with Fruit Compote

This recipe is a smooth and flavorful breakfast for head and neck cancer patients. Sweet maple syrup is paired with tart berries for a flavorful fruit compote. This delicious treat is an ideal meal or snack for those experiencing taste changes, aversions to sour taste, and/or difficulty swallowing. Rich in antioxidants and fiber, this breakfast is an easy, nutritious and balanced meal for head and neck cancer patients and survivors.

Serves: 4

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients:

3 cups warm water

1 cup cornmeal

1 cup cold water

½ tsp salt

3 Tbsp maple syrup, divided

3 cups frozen berries

Directions:

  1. Add warm water to pot and bring to a boil over medium heat
  2. While the water is heating up, mix the cornmeal with the cold water, stirring until combined
  3. Once the water is boiling, add the cornmeal mixture, 1 Tbsp maple syrup, and salt, cover, and simmer, stirring occasionally
  4. Cook for 10 minutes until water absorbed
  5. While cornmeal is simmering, add fruit and remaining 2 Tbsp maple syrup to small pan
  6. Heat over medium heat, until fruit cooks down into compote
  7. To serve, top cornmeal with fruit compote

NUTRITIONAL DATA:

Per serving: 210 calories, 1.5 grams fat, 0 gram saturated fat, 0 mg cholesterol, 46 grams carbohydrate, 6 grams dietary fiber, 3 grams protein

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