Apricot Breakfast Polenta

Preparation time: 5 minutes	4 servings
Cooking time: 10 minutes	289 calories per serving, 14% from fat

RealAge effect if eaten 12 times a year:	RealAge-effect ingredients:
Bursting with potassium and omega-3 fatty acids, our breakfast polenta makes your RealAge 8.4 days younger.	Apricot nectar, apricots, walnuts, cornmeal (fiber, magnesium, potassium, folic acid, antioxidants, lycopene, healthy fats)

ingredients

1 can (11.5 ounces) apricot nectar, such as Libby’s-Kern’s brand

1 cup coarsely chopped dried apricots

1 tube (16 ounces) plain prepared polenta (cornmeal), cut crosswise into 12 slices

Butter-flavored cooking oil spray

¼ to ½ cup coarsely chopped walnuts, toasted

1 tablespoon honey (optional)

preparation

In a small saucepan, combine nectar and apricots; bring to a simmer over high heat. Reduce heat; simmer uncovered 6 to 7 minutes or until sauce thickens.

Meanwhile, heat broiler. Arrange cornmeal slices on a baking sheet or jelly-roll pan; coat with cooking oil spray. Broil 3 to 4 inches from heat 4 to 5 minutes per side or until browned. Transfer to four serving plates; top with apricot sauce and walnuts. Drizzle with honey, if desired.

substitutions: Dried fruit bits, such as Sunsweet brand, may replace apricots, and corn nuts or toasted soy nuts may replace walnuts.

tips: A few snips of mint leaves will add color, flavor, and no calories to the dish.

nutritional analysis

Total fat (g) 4.6	Sodium (mg) 385	Vitamin A (RE) 278
Fat calories (kc) 117	Calcium (mg) 74	Beta-carotene (RE) 1605
Cholesterol (mg) 0	Magnesium (mg) 55	Vitamin C (mg) 2
Saturated fat (g) 0.	Zinc (mg) 1	Vitamin E (mg) 0.8
Polyunsaturated fat (g) 1.8	Selenium (mcg) 8	Thiamin B1 (mg) 0.1
Monounsaturated fat (g) 1.0	Potassium (mg) 535	Riboflavin B2 (mg) 0.1
Fiber (g) 7.6	Flavonoids (mg) 0	Niacin B3 (mg) 1.6
Carbohydrates (g) 48.4	Lycopene (mg) 2	Vitamin B6 (mg) 0.2
Sugar (g) 15.6	Fish (oz) 0	Folic acid (mcg) 16
Protein (g) 7.2	Nuts (oz) 0.4	Vitamin B12 (mcg) 0.1