Breakfast Polenta With Dried Cranberries and Almonds

1. 1

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

2. 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. 3

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

4. 4

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

5. 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. 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. 7

   Stir in the cranberries and divide among individual bowls.

8. 8

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

* Per serving · 4 servings · Values may vary.