* To toast the almond slivers, place them in a frying pan over medium-high heat. Stirring often, cook until fragrant and lightly browned. Set aside.

In a medium saucepan over medium-high heat, bring the milk and salt to a gentle boil.

Slowly whisk in the cornmeal. Reduce heat to low and cover. Stirring occasionally with a fork, cook for 5 more minutes or until thickened to your liking. (Be careful... as the polenta thickens, it tends to bubble and burst in the pan.)

Stir in the butter, honey and vanilla.

Divide among 4 serving bowls. Top each serving with almond slivers and a generous drizzle of honey.






A nice change of pace from oatmeal... a slightly sophisticated hot cereal with a satisfying sweetness and a toasty almond crunch.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 4 votes.

From musicStan (Team Breakfast Member)

Rating (out of 5):

This is really good for anyone who loves Cream of Wheat or grits! This is the third breakfast polenta I've tried, and I liked this one the best!

Comment submitted: 7/17/2019 (#20807)



From NamT

Rating (out of 5):

Very good.

Comment submitted: 4/14/2015 (#19364)



From kaymore

Rating (out of 5):

Love it. Thanks! It reminded me of grits, but more suited for sweet additions (like honey) than grits which I think of as more savory. Can't wait to experiment more with breakfast polenta. Cool idea.

Comment submitted: 5/22/2011 (#12711)



From Joey

Rating (out of 5):

We make a cornmeal mush/polenta with apple juice, cornmeal, raisins, a bit of tahini and cinnamon. (I will send exact recipe later if you like.)

Comment submitted: 3/31/2011 (#12374)

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