I'm amazed at how superior your vanilla is!
- Des, The Grommet
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.

Breakfast Polenta Infused with Honey
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  1. 4 cups milk (whole or low fat, or use soy or rice milk, if preferred)
  2. 1 cup quick-cooking polenta
  3. 4 tablespoons unsalted butter (optional)
  4. 1/2 cup infused vanilla honey
  5. fresh figs, berries, bananas, stewed fruits, or nuts (optional)
  6. mascarpone cheese, crème fraiche, crema, or heavy cream (optional)
  1. 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
  1. 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.
  A picture’s worth a thousand words…
Make this Breakfast Polenta with Infused Honey, photograph it for
our contest and qualify to win a copy of  Vanilla: The Cultural History of the World’s Favorite Flavor and Fragrance 

Patricia Rain
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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.
Patricia Rain
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