Print page

Breakfast Polenta


12 servings


1 cup cornmeal

3 cups cold water

2 cups whole milk

¾ teaspoon salt

1/3 cup light brown sugar

4 tablespoons unsalted butter

1 teaspoon vanilla extract

Berry variety

Saigon cinnamon 


Bring water and milk to slow boil, slowly whisk in polenta and salt 

Cook on low heat, stirring constantly until desired thickness

Add brown sugar, butter and vanilla, stir until butter melts

Serve in small bowls and top with berries, sprinkle with brown sugar and cinnamon

This goes great with our Cinnamon Bread Pudding Surprise recipe! --Donner Lake Inn

Close window