Polenta Cake with Honey Yogurt and Peach Preserves
Nutmeg infused polenta cake, topped with honey yogurt and peach perserves. Adapted from Good & Fresh magazine, Winter 2015 publication.
- 1 cup 2% milk
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
- ¼ cup polenta type of corn meal I use Golden Pheasant
- 3 tablespoons honey divided (I recommend a citrus honey)
- ¼ cup plain Greek yogurt
- ¼ cup Peach Preserves
Combine the milk, nutmeg and salt in a small pot over medium heat. Just as the milk begins to simmer, stir in the polenta. Stir occasionally for 20 minutes, or until the cornmeal is no longer crunchy and granular.
Stir in 2 tablespoon honey.
Whip together the remaining 1 tablespoon honey with the yogurt.
Scoop the polenta out into two bowls and top with the yogurt and peach preserves.
Calories: 365.8kcal | Carbohydrates: 76.4g | Protein: 8.7g | Fat: 3.7g | Saturated Fat: 1.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.1g | Trans Fat: 0.1g | Cholesterol: 10.7mg | Sodium: 225.5mg | Potassium: 314.5mg | Fiber: 2.5g | Sugar: 53.6g | Vitamin A: 121.6IU | Vitamin C: 4.1mg | Calcium: 181.5mg | Iron: 1mg