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.
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: 15 minutes
Level: Easy
Prep: 5 minutes
Cook: 10 minutes
Yields: 7 Servings
- 3/4 c strawberries (sliced)
- 1/2 c blueberries
- 1 Tbsp sugar
- 3 1/2 c Stonyfield Organic 1% Milk
- 1 1/4 c quick cooking polenta
- 2 Tbsp unsalted butter
- 1 1/4 c Stonyfield Organic 0% Fat Greek Vanilla Bean Yogurt
- 3 Tbsp honey
- 3/4 tsp vanilla extract
- 1/4 tsp cinnamon
Ingredients
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.
