Breakfast Polenta With Dried Cranberries and Almonds

• 14 cup almonds, sliced
• 4 cups 1% low-fat milk
• 12 cup dried cranberries
• 1 cup instant polenta
• 12 teaspoon cinnamon (optional) or 12 teaspoon dried orange peel (optional)
• honey

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.

almonds, milk, cranberries, instant polenta, cinnamon, honey

Taken from www.food.com/recipe/breakfast-polenta-with-dried-cranberries-and-almonds-446608 (may not work)