Chai Spiced Polenta
A spicy twist for a warm breakfast cereal, that with some fresh fruit could make a dessert as well.
4 cup low fat milk
3 tablespoons amber agave nectar (or 1/4 cup honey)
1/8 teaspoon salt
1 teaspoons ground cardamom
1 teaspoon cinnamon
1 tablespoon fresh grated ginger
3/4 cup polenta
- Bring milk, honey, spices salt to a boil. Stir frequently to avoid burning the milk.
- Pour polenta slowly into milk, while whisking the liquid briskly.
- Lower the heat to a simmer and cook for 10 to 15 minutes.
- Serve warm. I like to top it with mango or strawberries or both.