½ cup fresh or frozen blueberries
1 ½ tsp. lemon juice
1 Tbsp. water
1 tsp. olive oil
1 Tbsp. honey
4 polenta slices
¼ tsp. freshly grated lemon zest
Combine blueberries, water, honey, lemon zest and juice in a small saucepan. Simmer until the sauce has thickened. Meanwhile, heat oil in a medium nonstick skillet. Cook polenta slices until golden on both sides. Top with the blueberry sauce.