Vanilla & Honey Polenta (Italy)

Vanilla & Honey Polenta (Italy)

The Final Fit Italy recipe is a sweet take on the traditionally more savoury polenta porridge dish. The cornmeal gives this one lots of texture and that full feeling that satisfies big morning appetites. Get as artsy as you'd like with the toppings - fruits, seeds, cream - the works.

4 regular servings or 2 giant ones. 


  • 1 cup of QUICK polenta  
  • 2 cups water
  • 1 cup unsweetened almond milk
  • 1 cup coconut milk (you can do 2 cups and x the almond milk) 
  • 2 big spoonfuls of organic coconut cream
  • 2 big spoonfuls of raw, organic honey (vegans use 1 spoonful maple syrup)
  • 1 tsp vanilla extract
  • Ground cinnamon to garnish (optional) 
  • Fruit, seeds, etc. to put on top 


Mix the polenta in with 1 cup of water in a bowl. Set aside. 

Heat the coconut milk, almond milk and remaining 1 cup of water in a large saucepan over high heat - bring this to a boil. Once it boils, whisk in the soaked polenta mixture. Continue to stir occasionally until the polenta thickens - this should take about 5 minutes if you bought the quick kind (it will say quick on the packaging.) Remove pan from heat and stir in honey, vanilla & cinnamon. 

Serve topped with coconut cream and any fruit or seeds of your choice. Feel the energy kick in for the day!

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