Breakfast Polenta With Dried Cranberries and Almonds – a delicious recipe with almonds, milk, cranberries, instant polenta, cinnamon, honey. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Place the milk and cranberries in a medium, heavey saucepan.
2
Bring the milk almost to a boil, turn off the heat and let sit until the cranberries are soft and plump, about 5 minutes.
3
Toast almonds in dry fry pan over medium heat, shaking offten and being careful not to burn.
4
Use a slotted spoon to transfer the cranberries to a small bowl.
5
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).
6
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.
7
Stir in the cranberries and divide among individual bowls.
8
Sprinkle the toasted almonds over each bowl and drizzle with honey.
203
kcal
Calories
12
g
Fat
15
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: ¼ cup almonds, sliced, 4 cups 1% low-fat milk, ½ cup dried cranberries, 1 cup instant polenta, and more.
Yes, Breakfast Polenta With Dried Cranberries and Almonds falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
