Breakfast Polenta With Dried Cranberries And Almonds

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Cornmeal makes a nice hot breakfast when cooked in milk and flavored with dried cranberries and almonds. I let everyone drizzle there own honey as we all like different amounts of sweetness. Do need to be careful not to scaled your milk or over toast your almonds.

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Steps

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Place the milk and cranberries in a medium , heavey saucepan.

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Bring the milk almost to a boil , turn off the heat and let sit until the cranberries are soft and plump , about 5 minutes.

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Toast almonds in dry fry pan over medium heat , shaking offten and being careful not to burn.

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Use a slotted spoon to transfer the cranberries to a small bowl.

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Bring the milk almost back to a boil and whisk in the polenta in a very slow , steady stream.

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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.

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Stir in the cranberries and divide among individual bowls.

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Sprinkle the toasted almonds over each bowl and drizzle with honey.

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Ingredients

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almonds, 1% low-fat milk, dried cranberries, instant polenta, cinnamon, honey