Breakfast Polenta With Dried Cranberries and Almonds

READY IN: 20mins
Recipe by Debbwl

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.

Top Review by Dienia B.

i just used cheap ol corn meal it worked great i didnt add the cinnamon or orange , i did however used grade a amber maple syrup, the real stuff, it tastes great with this recipe the sweetness was just right for me a fast warm filling breakfast. sorry about the stars betup

Ingredients Nutrition


  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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