Porridge – Amaranth and Polenta

Directions

1. Put the water into a pot with the salt.
2. Bring saltwater to a boil.
3. Add the polenta and amaranth.
4. Reduce heat and simmer, cover for about 30 minutes, and stir occasionally.
5. After 20 minutes, add in cranberries and stir.
6. When porridge is soft and creamy, remove from heat.
7. Add pine nuts, honey, and milk and enjoy!

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/