Porridge is a nice starch to serve up for breakfast. Bright, smooth, and easy to digest, this food is also quite flexible, as its consistency can be adjusted and it can be prepared in several different ways -- whether its cooked, fried or baked. And don't even get me started on flavors.

Porridge also comes in several types and among the most popular ones is Polenta. Made from simmering cornmeal in liquid, this porridge is a rich and creamy treat. Today's recipe is a very simple sweet polenta that will be accompanied with fruits like bananas and blueberries, though it's totally up to you what you want to serve with it.

Also included are some variations you might want to try.

A simple porridge recipe

Making polenta is pretty easy but only if some strict rules are followed. In terms of consistency, everything is riding on the type of cornmeal applied. Firm polenta requires coarse grain cornmeal while a creamy polenta requires fine-grain cornmeal. Also, the liquid must not be overboiled even in the slightest or the polenta might become too thick and more liquid would have to be added, raising the cooking time.

Below is a recipe that can be compromised if the above rules aren't followed. However, it is very easy to follow and will yield a sweet and creamy polenta that will go with almost everything at the breakfast table.

Also included are those variations that are just as easy to follow.

Polenta ingredients:

  • 1/2 cup fine grain cornmeal
  • 1 cup whole milk
  • 1 1/2 cup water
  • 1/2 cup sugar
  • 1 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 pinch salt

Fruit ingredients:

  • 2 ripe bananas, sliced
  • 12 blueberries


  1. Peel and slice the bananas. Pour the milk, water, and vanilla extract into a saucepan over medium heat and bring to a low boil.
  2. Gradually sprinkle the cornmeal into the liquid and whisk to combine. Simmer for 10 minutes or until the mixture reaches a porridge consistency. Don't let it become too thick.
  3. Remove from heat. Add the butter, sugar, and salt to the polenta and whisk to combine.
  4. Garnish with bananas and blueberries and serve.


  • Cinnamon and Nutmeg: Add a 1/4 tsp of cinnamon and nutmeg to the liquid.
  • Saffron: Substitute saffron for the vanilla.
  • Lemon: Substitute 1/2 cup of lemon juice for the water.
  • Raisins: Once the polenta thickens, add 1/4 cup of raisins, whole or chopped.
  • Maraschino Cherries: Once the polenta thickens, add 1/4 cup of maraschino cherries, whole or chopped.
  • Extra Creamy: Substitute 1/2 cup of heavy cream for the milk.
  • Golden Sweet: Substitute honey for the sugar.
  • Coconut: Substitute coconut milk for the whole milk. After the polenta thickens, add desiccated coconut.
  • Golden Baked: Lubricate a baking sheet pan with cooking spray. Pour the polenta onto it and smooth down the surface evenly. Bake for 15-20 minutes and set to cool. Cut into desired shapes.