Polentina With Bananas and Maple Syrup

Total Time
Prep 15 mins
Cook 20 mins

We have hot cereal 3 to 4 times a week and so we don't get tired of the same old thing, I look for variations. I found this recipe on the Williams-Sonoma website. The recipe serves 4 and if you are cooking for 2 leftovers are easly warmed and if necessary thinned with a little extra milk.

Ingredients Nutrition


  1. Over medium heat, in a large, heavy saucepan, combine 1 2/3 cups of the water and milk along with the sugar and salt; bring to a boil.
  2. Reduce the heat and when the liquid is barely simmering; whisk, in the same circular motion, polenta in a slow, steady stream until all the grains have been absorbed and the mixture is smooth and free of lumps.
  3. Reduce heat to very low and with a wooden spoon stir thoroughly every 1 to 2 minutes or until the polentina is loose and creamy, about 10 to 15 minutes.
  4. Add additional water and milk as necessry; the mixture should be very liquid.
  5. Ladle into individual bowls, top with the sliced bananas and drizzle with the warmed syrup.
  6. Drizzle with melted butter if desired.
Most Helpful

4 5

This one was certainly different, I liked it though. I really loved the mix of bananas and maple syrup, it's the flavor of the cornmeal that I need to get used to. I think that I will try this combination out on oatmeal and cream of wheat sometime though. Thanks for the recipe and ideas.