Breakfast Polenta With Dried Cranberries and Almonds |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
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.
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