Creamy Polenta with Warm Berry Compote
Soft, smooth polenta gives a neutral, non-metallic base, while a tart-sweet berry compote brings the clean brightness that reads clearly through altered taste.
Gentle for a sore mouth, metallic taste, low appetite.
Ingredients
- ¾ cup polenta (or coarse cornmeal)
- 3 cups unsweetened almond milk
- 1 pinch sea salt
- 1 ½ cups mixed berries
- 1 Tbsp pure maple syrup
- ½ tsp lemon zest
How to make it
- Bring the almond milk to a gentle simmer with the salt.
- Whisk in the polenta slowly and cook 15–20 minutes, stirring, until soft and creamy.
- Meanwhile warm the berries with the maple syrup until they burst into a loose compote.
- Spoon the compote over the polenta and finish with the lemon zest.
A whole-food, plant-based recipe from The Simple Healing Kitchen, created by Karen Khan, RN, RD as a companion to the cookbook for people in cancer care. This is educational nutrition information only — not medical advice. Always consult your care team.