1 1/2 cups milk
1 tablespoon unsalted butter
1/3 cup honey
1/4 teaspoon cinnamon
1/2 cup polenta (or cornmeal)
1/4 cup chopped or slivered almonds
Combine milk, butter, honey and cinnamon in a small saucepan and bring to boil over medium heat, stirring constantly.
Turn heat down to simmer, and stir in polenta. Whisk over low heat until smooth and thickened, then stir in almonds.
Pour immediately into ungreased 8 1/2 inch x 4 1/2 inch bread pan. Allow to cool.
Cover with plastic wrap and store in refrigerator. Serve warm or cold.
Makes about 6 – 8 servings.