Breakfast Polenta with Warm Berry Compote

Compote:

• 1 tablespoon butter 
• 3 tablespoons honey
• 1 tablespoon fresh lemon juice
• Dash of ground cinnamon
• 1 (12-ounce) bag assorted frozen berries

Polenta:

• 3 cups 1% low-fat milk
• 1/2 cup dry instant polenta
• 2 tablespoons sugar
• 1/2 teaspoon salt

To prepare compote, melt butter in a medium saucepan over medium heat. Add honey, juice, cinnamon, and berries; bring to a boil. Reduce heat; simmer 5 minutes or until thoroughly heated. Keep warm.

To prepare polenta, bring milk to a boil in a medium saucepan. Slowly add polenta, stirring constantly with a whisk. Stir in sugar and salt, and cook 5 minutes or until thick, stirring constantly. Serve with compote.

Serves 4 (2/3 c. polenta, 1/3 c. compote); 285 calories.

VERDICT:  The compote was the world's easiest and tasted good, but it was also really runny, which made the polenta turn an unappetizing purply-gray.  Toss.