Instructions: ADVANCE PREP: Measure ricotta cheese into a small airtight plastic container; chop and measure dried fruits and put them in a resealable plastic bag. Refrigerate until needed.

PREP: In a medium sauce-pan, bring water, milk, sugar and salt to a boil over medium heat. Reduce heat to low and add cornmeal in a thin stream, stirring constantly until it thickens slightly and the grains swell (about 10 minutes). Divide polenta among 4 bowls and garnish with 1/2 tablespoon each of ricotta and dried fruits. Sprinkle with cinnamon and serve.

NOTES : See also MENU Hi-Carb: Overnight in the Mountains. Includes Make-ahead instructions. Easy as oatmeal to make and full of energizing carbohydrates, polenta is a perfect morning meal.

Low-fat milk and ricotta cheese provide the protein youll need for muscle repair after a long, active day.

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