Summer Berry Breakfast Polenta
If you’re a fan of hot cereal for breakfast, brace yourself—this recipe for creamy polenta with fresh berries will blow your regular bowl of steel-cut oats out of the water. Feel free to sub in your favorite fresh fruit.
- 3/4 c strawberries (sliced)
- 1/2 c blueberries
- 1 T sugar
- 3 1/2 c Stonyfield Organic 1% Milk
- 1 1/4 c quick cooking polenta
- 2 T unsalted butter
- 1 1/4 c Stonyfield Organic Fat Free French Vanilla Yogurt
- 3 T honey
- 3/4 t vanilla extract
- 1/4 t cinnamon
Serving Size: 3/4 cup, Calories: 250, Calories from Fat: 45, Total Fat: 5g, Total Fat Percent: 8%, Saturated Fat: 3g, Saturated Fat Percent: 15%, Cholesterol: 15mg, Cholesterol Percent: 5%, Sodium: 80mg, Sodium Percent: 3%, Total Carbohydrate: 43g, Total Carbohydrate Percent: 14%, Dietary Fiber: 2g, Dietary Fiber Percent: 8%, Sugars: 23g, Protein: 8g, Protein Percent: 16%, Vitamin A: 4%, Vitamin C: 20%, Calcium: 20%, Iron: 6%
Stir together strawberries, blueberries and sugar.
Bring milk to a gentle boil in a medium-size saucepan over medium-high heat. Reduce heat to low and add polenta in a steady stream. Whisk until well blended. Cook for 3 minutes or until thickened and smooth. Whisk in butter until it is melted and polenta has a creamy consistency.
Remove saucepan from heat and stir in half of berries, yogurt, honey, vanilla and cinnamon. Sprinkle remaining berries over each serving; serve immediately.