Forks over knives

Polenta with Pears and Cranberries

(2)1 Comment

This polenta recipe is one of my favorites! For this recipe use the ripest pears you can find on the market—Bosc, Asian, or D’anjou—and fresh cranberries when they are in season (usually from October through December).

Adapted From Forks Over Knives - The Cookbook

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By Del Sroufe,

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    • 324

Ingredients

  • 1/4 cup brown rice syrup
  • 2 pears, peeled, cored, and diced
  • 1 cup fresh or dried cranberries
  • 1 teaspoon ground cinnamon
  • 1 batch Basic Polenta, kept warm

Instructions

  • Heat the brown rice syrup in a medium saucepan. Add the pears, cranberries, and cinnamon and cook, stirring occasionally, until the pears are tender, about 10 minutes.
  • To serve, divide the polenta among 4 individual bowls and top with the pear compote.

Comments (1)

(5 from 2 votes)

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Melissa

delicious!!

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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