Rating: 5 stars
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  • 1 Rating
Source: Better Homes and Gardens


Recipe Summary

25 mins
20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan combine milk, vanilla bean, and salt. Bring to simmering. Cover and remove from heat. Let stand for 15 minutes to allow vanilla bean to infuse milk with its flavor. Remove vanilla bean; set aside.

  • Bring milk mixture just to boiling over medium-high heat; reduce heat to medium. Gradually add polenta mix, stirring constantly. Cook and stir for 5 to 7 minutes or until mixture is very thick. Remove from heat. Stir in sugar. Let stand, covered, for 5 minutes.

  • Meanwhile, in a small bowl combine yogurt and honey. Using the tip of a sharp knife, scrape seeds from vanilla bean. Discard vanilla pod or reserve it for another use. Stir vanilla seeds into yogurt mixture.

  • Serve polenta mixture warm with preserves and yogurt mixture.


If you like, substitute 1 teaspoon vanilla for the 1/2 of a vanilla bean.

Nutrition Facts

205 calories; fat 1g; cholesterol 5mg; saturated fat 1g; carbohydrates 43g; insoluble fiber 2g; sugars 22g; protein 5g; vitamin a 194.4IU; vitamin c 1.2mg; riboflavin 0.2mg; folate 4mcg; vitamin b12 0.4mcg; sodium 92mg; potassium 141mg; calcium 121.2mg; iron 0.4mg.