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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.


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)

Infused Honey

1 cup mild honey

1 Vanilla Bean

4 star anise

4 cinnamon sticks

68 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.

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

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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