Creamy PolentaCourse: Breakfast, BrunchCuisine: AmericanDifficulty: Easy
1/2 cup instant polenta
2 1/2 cups fat-free milk
1/4 dried blueberries
1/4 cup chopped almonds
2 tablespoons honey
Cinnamon, to taste
- Pour 2 cups of milk into a medium saucepan, and bring to a boil.
- Whisk in polenta and cook until thick, for 5 minutes; stirring often.
- Stir in blueberries, almonds, and honey. Sprinkle with cinnamon to taste.
- Divide between 2 bowls.
- Top each with 1/4 cup of the remaining milk. Enjoy!