Breakfast Polenta With Cherries and Almonds

• 2 14 cups plain almond milk
• 12 cup quick-cooking polenta
• 2 teaspoons honey
• 14 cup dried cherries, chopped
• 2 tablespoons toasted sliced almonds

1. In medium saucepan over medium heat, bring 2 cups of the almond milk to a boil.
2. Gradually pour in polenta, whisking.
3. Reduce heat to low and cook for about 2 minutes or until creamy.
4. Divide polenta between two bowls and top with honey, remaining almond milk and sprinkle with cherries and almonds.

almond milk, polenta, honey, cherries, almonds

Taken from www.food.com/recipe/breakfast-polenta-with-cherries-and-almonds-509171 (may not work)