Breakfast Polenta With Dried Cranberries And Almonds

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup almonds, sliced
• 4 cups 1% low-fat milk
• 1/2 cup dried cranberries
• 1 cup instant polenta
• 1/2 teaspoon cinnamon (optional) or 1/2 teaspoon dried orange peel (optional)
• honey

Recipe

• 1 place the milk and cranberries in a medium, heavey saucepan. bring the milk almost to a boil, turn off the heat and let sit until the cranberries are soft and plump, about 5 minutes.
• 2 toast almonds in dry fry pan over medium heat, shaking offten and being careful not to burn.
• 3 use a slotted spoon to transfer the cranberries to a small bowl. bring the milk almost back to a boil (if using cinnamon or dried orange peel option add now) and whisk in the polenta in a very slow, steady stream (if not done this way you will get lumps). cook over medium-low heat, stirring constantly with a wooden spoon, until the polenta thickens and starts to pull away ftom the sides of the pan, about 3-5 minutes.
• 4 stir in the cranberries and divide among individual bowls.
• 5 sprinkle the toasted almonds over each bowl and drizzle with honey.