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.Print
Breakfast Polenta with Infused Honey
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)
1 cup mild honey
4 star anise
4 cinnamon sticks
6 – 8 cardamom pods, cracked open
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.
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.