Use that chunky cranberry sauce leftover from Thanksgiving to good use with this breakfast potenta with cranberry sauce! The lovely texture of polenta mixed with the cranberry is something we're seriously proud to have come up with.
Prep: 10 mins
Cook: 5 mins
Yields: 4 Servings
1 cup Colavita Polenta
1/2 tsp salt
1 tbsp Colavita Extra Virgin Olive Oil
1/4 cup milk or nut milk
1 tbsp coarsely chopped pecans
1 cup leftover chunky cranberry sauce
Extra cinnamon for garnish
1Cook the polenta according to the package instructions.
2Turn the heat off and add the EVOO and milk to the polenta.
3Whisk over low heat until you achieve a creamy consistency.
4Scoop polenta into a bowl.
5Spoon leftover cranberry sauce on top of the polenta.
6Add chopped pecans and extra cinnamon for garnish!