Breakfast Polenta with Infused Honey
4 cups milk (whole or low fat, or use soy or rice milk, if preferred)
1 cup quick-cooking polenta
4 tablespoons unsalted butter (optional)
1/2 cup infused vanilla honey
fresh figs, berries, bananas, stewed fruits, or nuts (optional)
mascarpone cheese, crème fraiche, crema, or heavy cream (optional)
1 cup mild honey
1 Vanilla Bean
4 star anise
4 cinnamon sticks
6 – 8 cardamom pods, cracked open
Bring milk to a boil in a saucepan. Whisk in polenta. Reduce heat to low; whisk occasionally until creamy (about 2 minutes). Stir in butter and more milk, if desired. Serve hot with infused honey and other optional toppings.
Warm ingredients in a saucepan over medium-low heat for 5 to 10 minutes. Turn off heat; let rest several hours or overnight. Store in refrigerator.
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