Stick-With-You Polenta
From The Runner's World Cookbook [1] by Joanna Sayago Golub
Ingredients
- 2 1/2 cups fat-free milk
1/2 cup instant polenta
1/4 dried blueberries
1/4 cup chopped almonds
2 tablespoons honey
Cinnamon, to taste
Directions
- Pour 2 cups of the milk into a medium saucepan, and bring to a boil.
- Whisk in the polenta, stirring for 5 minutes or until thick.
- Stir in the blueberries, almonds, and honey. Sprinkle with cinnamon to taste.
- Divide the polenta between 2 bowls and top each with 1/4 cup of the remaining milk.
Source: Calorie Count [2]
[3]Information
- Category
- Other, Breakfast/Brunch
- Cuisine
- North American
- Yield
- 2 servings