Return to Content

Breakfast Polenta with Maple and Cinnamon

Breakfast Polenta with Maple and Cinnamon
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 10

Yield: 4 to 6 servings

In addition to the syrup and cinnamon, you can add just about any topping here: dried fruit, banana, nuts, cream, fruit butter. Consider the polenta a blank canvas and have fun.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 3 cups milk, plus more for serving
  • 1 cup quick-cook or instant polenta (look for it in the International aisle of the market)
  • 3 tablespoons maple syrup, plus more for serving
  • 1/2 teaspoon kosher salt
  • Ground cinnamon


In a medium saucepan over medium-high heat, bring milk just to the simmering point. Add polenta in a thin stream, whisking constantly. Add maple syrup and salt and continue to whisk until polenta thickens noticeably, 1 to 3 minutes. Serve with maple syrup, a little milk, and a dash of cinnamon.
Updated Friday, March 16th, 2012

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111