Milk Polenta Corn Porridge
Sweet and tender - so delicious! A family breakfast. Milk polenta porridge cooks fast and turns very appetizing; kids and adults will love it. Great with berries and fruit - try it!
Updated : 03 February, 2026
Easy
About 20 min.
Ingredients
80 grams
Corn grits
400 milliliters
Milk
1 tablespoon
Sugar
to taste
Salt
1
Banana
25 grams
Walnut
30 grams
Berries
2 tablespoon
Syrup
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to cook milk polenta corn porridge? First prepare all the ingredients. Choose finely ground corn grits - visually it resembles semolina, only yellow. Use any berries and fruit for serving; instead of walnuts you can use hazelnuts, almonds, peanuts, etc. The syrup can be replaced with honey.
Step 2
Pour the milk into a saucepan or pot, place it on the stove, and bring to a boil.
Step 3
In a thin stream, whisk the corn polenta into the milk so no lumps form, then add sugar and a pinch of salt to balance the flavor.
Step 4
Reduce to the lowest heat, cover with a lid, and cook for 7-10 minutes, stirring occasionally. If you like, add a little butter.
Step 5
While the polenta cooks, wash the banana, peel it, and slice it into thin rounds. Lightly toast the walnuts in a skillet and chop them into pieces.
Step 6
Remove the cooked porridge from the heat and spoon it into a deep plate or bowl.
Step 7
Serve the corn polenta with banana, berries, and nuts; drizzle with syrup on top, and garnish with mint leaves if desired. You can serve it hot or cold. Enjoy your meal!
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