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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.

Ready in: Level: Easy
Prep: Cook: 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

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%


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.