HONEY & MILK POLENTA

HONEY & MILK POLENTA
This is another version that I absolutely love. It is great for desserts and breakfast of as a mid day treat with coffee or tea.  My husband really like it for breakfast with some hot chili garlic sauce lightly spread on the top and egg sunny side up on top. mmmm.  Or as you see in the picture as a dessert with Greek yogurt spread on top with fresh or warmed fruit, so yummy.

IF YOU LIKE THIS RECIPE CHECK OUT 
POLENTA & POLENTA CAKE, where you will find more tips.
INGREDIENTS:
5 Tablespoons of honey.
3 1/4 cup milk.
1 1/4 cup corn meal.


METHOD OF PREPARATION:

FIRST: 
Pour milk into a pot and bring to a boil.  This takes a bit, but you have to watch the milk, yes I know boring, but you don't want burnt milk. That would taste awful.
1. Set the burner on high. Next when the milk is very warm mix the honey into the milk.
2.  Watch the edges of the pan were the milk hits the sides.  Milk does not boil like water it boils in smaller bubbles.  You will start to see these small rolling bubbles along the sides. As soon as you see them an their really bubbling up slowly pour in the corn meal and whisk is fast to incorporated into the milk. TURN TO LOW. Then use a wooden spoon after that.

SECOND:  USE CAUTION: Polenta is very hot and will bubble and spatter.
Stir continually for 15 minutes, until it is very thick. Or you think it is thick enough. The thicker the better.

FOURTH: Be sure to rinse out the containers with cold water. Shake the water out, but do not dry the container. After the Polenta is done cooking get a wide glass dish or glass apple pie dish, or if you have smaller containers divide the batter among them. No matter how you cool it and store it, it will be good either way. Pour in the Polenta and spread out, instead of plastic bag you can also use wax paper to spread the Polenta out.

FIFTH:  Let the Polenta cool for 30 minutes or until cool. Then cover and put into the refrigerator.

Check out more Polenta Recipes on my blog for other tips.

YUMMY!