Summer Berry Breakfast Polenta

By Stonyfield

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.

Ready In: 15 mins

Level: Easy

Prep: 5 mins

Cook: 10 mins

Yields: 7 Servings


  • 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
  • directions

    Step 1

    Stir together strawberries, blueberries and sugar.

    Step 2

    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.

    Step 3

    Remove saucepan from heat and stir in half of berries, yogurt, honey, vanilla and cinnamon. Sprinkle remaining berries over each serving; serve immediately.

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