Meat Free Monday – Orange Polentina

Enjoy this meat-free breakfast alternative that also makes you feel like you are vacationing in Italy. Until you’re done eating, at least. Then you still have to stuff your kids into their parkas and get them to school on time. Mama mia.

1 medium orange

2 cups of water

1 ½ cups low-fat milk

¼ teaspoon salt

¾ cup instant polenta

¼ cup mascarpone

¼ cup non-fat Greek-style yogurt

4 tablespoons honey, divided

1 teaspoon finely chopped fresh tarragon

  1. Zest the orange to get 1 1/2 teaspoons; set the zest aside.  Remove the rest of the peel and white pith with a sharp knife.  Working over a bowl, cut the segments from their surrounding membranes.  Set aside for garnish.
  2. Combine water, milk, and salt in a large saucepan and bring to a boil.  Gradually whisk in polenta(or cornmeal) and return to a boil.  Reduce heat to medium-low to maintain an even bubble and whisk until the polentina thickens, 1 to 5 minutes(depending on what type you’re using) Remove from the heat, cover and let stand for 5 minutes.
  3. Meanwhile, combine mascarpone, yogurt, 1 tablespoon honey and ½ teaspoon of the orange zest in the bowl.
  4. Whisk the remaining 3 tablespoons honey and the remaining 1 teaspoon zest into the polentina.  Divide among 4 bowls and top with a dollop of the mascarpone topping.  Garnish with the reserved orange segments and sprinkle with tarragon, if desired.  Serve immediately

NOTE: Feel free to skip the mascarpone and double the yogurt to save calories.

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