Vanilla Brown Sugar Breakfast Polenta

It’s really snowy here in the mitten. I know it’s really snowy because it’s really high up on Elliot’s little legs. He’s not a fan of it at the moment, despite his fur coat.

It’s so snowy that I switched my shoes from flats to boots on my lunch break. I had no choice! Nobody wants to snow in their shoes.

So, it only makes sense to switch up my usual cold cereal for some toasty warm breakfast polenta.

This is the perfect way to warm up before heading out the door into the snow and off to work. And it doesn’t hurt that it’s full of brown sugary goodness.

(Hey, quit trying to peak at my make-up-less face reflected in my favorite spoon.)

Vanilla Brown Sugar Breakfast Polenta {Serves 3-4}
Recipe adapted in half from Joy the Baker


  • 1/2 cup polenta
  • 1 1/2 cups water
  • 1 cup milk
  • heaping 1/4 t salt
  • 2 heaping T brown sugar
  • 1/2 t vanilla
  • pinch of cinnamon


  1. Measure out the polenta in a small bowl and top with 1/2 cup cold water. Put remaining cup of water and milk in a saucepan and bring to a low boil. Add salt and stir. Slowly add polenta mixture, whisking away lumps.
  2. Once all of the polenta is added, turn the heat to low, and simmer until thickened. When it’s the thickness you fancy, stir in the brown sugar, vanilla, and cinnamon. Remove from heat and serve in a small bowl or cup topped with a little bit of milk and some additional brown sugar if you want. Enjoy!

TIP: Pour the leftover polenta into a plastic wrap lined loaf pan and chill until firm. Then slice, dredge in flour, and toss in a frying pan with some hot vegetable oil. Top it with jam or syrup and enjoy! It’s like French toast’s cousin!

Polenta chillin’ in the morning sunlight. Lookin’ good, polenta, lookin’ good.

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