Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. -Voltaire
For those who want to be more adventurous in the variety of grains they use, or for those with wheat/gluten allergies, this is a delightful porridge to try. Recipe is from "Integrative Nutrition: Feed Your Hunger for Health & Happiness" by Joshua Rosenthal.
1/2 cup polenta
1/2 cup amaranth
3 cups water
1/2 teaspoon sea salt
1/2 cup dried cranberries
1/2 cup pine nuts
1-2 tablespoons honey
1/4 cup milk (or non-dairy milk)
Directions
1. Heat water with salt to boil.
2. Add polenta and amaranth.
3. Reduce heat and simmer, covered about 30 minutes, stirring occasionally.
4. After 20 minutes, stir in cranberries.
5. Taste to see if it's done. It should be soft and creamy.
6. Add pine nuts, honey and milk and enjoy!
Note: I made it without the cranberries and pine nuts and added cinnamon. The texture is different than a more traditional porridge but overall it's more nutritious and fun for the taste buds to try something new.
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