I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Breakfast Polenta with Infused Honey

Creamy hot polenta is a delicious alternative to standard breakfast cereals. The infused honey can be made ahead and kept in the refrigerator. Serve it over hot cereals, pancakes, French Toast or cornbread.

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Breakfast Polenta with Infused Honey

Ingredients

Scale

Polenta

4 cups milk (whole or low fat, or use soy or rice milk, if preferred)

1 cup quick-cooking polenta

4 tablespoons unsalted butter (optional)

1/2 cup infused vanilla honey

fresh figs, berries, bananas, stewed fruits, or nuts (optional)

mascarpone cheese, crème fraiche, crema, or heavy cream (optional)

Infused Honey

1 cup mild honey

1 Vanilla Bean

4 star anise

4 cinnamon sticks

68 cardamom pods, cracked open

Instructions

Polenta

Bring milk to a boil in a saucepan. Whisk in polenta. Reduce heat to low; whisk occasionally until creamy (about 2 minutes). Stir in butter and more milk, if desired. Serve hot with infused honey and other optional toppings.

Infused Honey

Warm ingredients in a saucepan over medium-low heat for 5 to 10 minutes. Turn off heat; let rest several hours or overnight. Store in refrigerator.

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Patricia Rain
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