This new take on polenta features pears and plums sauteed in cinnamon and brown butter, crunchy toasted almonds and a drizzle of maple syrup.
Combine the water and unsweetened vanilla almond milk in a large saucepan and bring to a boil. Once boiling, add the salt, then sprinkle in the dry polenta. Cook according to polenta package directions. Once polenta is almost through cooking, stir in maple syrup. Keep warm.
Place butter and cinnamon stick in a large sauté pan over medium-high heat and cook until butter is melted and takes on a golden-brown hue, then add sliced plums and pears and sprinkle on ground cinnamon. Sauté until fruit is soft but not mushy, then remove from heat and take out the cinnamon stick.
Spoon a hearty scoop of the polenta into a bowl, top with sautéed fruit and then sprinkle on toasted almonds. Drizzle on more maple syrup if desired.