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.
Cook the polenta according to the package instructions.
Turn the heat off and add the EVOO and milk to the polenta.
Whisk over low heat until you achieve a creamy consistency.
Scoop polenta into a bowl.
Spoon leftover cranberry sauce on top of the polenta.
Add chopped pecans and extra cinnamon for garnish!