Polenta and Compote

2 1/2 cups fresh orange juice
1 tablespoon fresh lemon juice
1 tsp finely minced lemon zest
1/4 cup honey
3/4 cup coarsely chopped walnuts
15 pitted prunes
10 dried apricots cut in half
1/4 tsp cinnamon
1 cup polenta
4 cups lightly salted water

Combine the orange juice, lemon juice, zest, cinnamon and honey in a medium sized saucepan and stir. Bring to a simmer on high heat and add prunes, and apricots.

Turn the heat to lowest level. Simmer gently for about 10 minutes. Don’t let prunes get too soggy.

While prunes are simmering start cooking polenta by bringing lightly salted water to a boil in a medium saucepan. Add polenta to boiling water slowly stirring constantly. Reduce heat to low and cook for about 15 minutes stirring to make sure it doesn’t get lumpy. If it starts to get too thick add a little more hot water. You want it soft.

Remove fruit from sauce with a slotted spoon to a shallow bowl and turn the heat to high. Reduce the liquid to about half. Return fruit and add walnuts to sauce and serve over bowl of polenta.