Breakfast Polenta

2  cups		water
1/4  teaspoon		salt
1/2  cup		coarse polenta (not quick cooking)
1  tablespoon		sliced pecans, toasted
1/4  cup		dried fruit, chopped
2  teaspoons		honey
1/4  cup		cream

Tip: Click on the ingredient links to learn the nutritional information for all the Breakfast Polenta ingredients. The serving size for any ingredient in Breakfast Polenta may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Bring the water to a boil. Stir in the salt and polenta. Stir and stir and stir. Reduce the heat (you might want to wear an apron as the polenta has a tendency to spurt and spit). Simmer for at least 30-35 minutes, if the polenta gets too thick and starts to dry out along the way, just stir in more water 1/4 cup at a time. You can cook the polenta for much longer if you like (again, great for a brunch scenario), just keep stirring in
splashes of water as needed. In the end I like my breakfast polenta to be on the loose side, thick enough to coat a spoon, but loose enough that it has trouble holding shape. Serve warm in bowls topped with almonds, dried fruit, a drizzle of honey and milk