Breakfast

Sweet Polenta with Plums, Honey and Greek Yogurt

Name: Sweet Polenta with Plums, Honey and Greek Yogurt
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 40 g, fine or quick-cook Cornmeal polenta; 200 ml Whole milk; 100 ml Water; 2 plums, halved and stoned (120 g) Plum; 80 g Greek yogurt, 5% fat; 1 tsp (7 g) Honey; A pinch Ground cinnamon; A pinch Salt

Fine polenta cooked in whole milk, with plums caramelised cut side down in a dry pan, 5% Greek yogurt and a teaspoon of honey. 420 kcal.

Calories: 420kcal
Protein: 18g
Fat: 12g
Carbs: 60g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Sweet Polenta with Plums, Honey and Greek Yogurt, plated and ready to serve. — The finished recipe. Sweet Polenta with Plums, Honey and Greek Yogurt

Ingredients 1 to 6 for sweet polenta with plums, honey and greek yogurt arranged separately on a dark worktop. — Ingredients 1 to 6. 40 g, fine or quick-cook Cornmeal polenta (Dry weight.). 200 ml Whole milk. 100 ml Water. 2 plums, halved and stoned (120 g) Plum. 80 g Greek yogurt, 5% fat. 1 tsp (7 g) Honey

Ingredients 7 to 8 for sweet polenta with plums, honey and greek yogurt arranged separately on a dark worktop. — Ingredients 7 to 8. A pinch Ground cinnamon. A pinch Salt

Sweet Polenta with Plums, Honey and Greek Yogurt, preparation step 1: Heat the milk and water with the salt in a pan until steaming, then rain the polenta in while whisking so it does not lump. — Step 1. Heat the milk and water with the salt in a pan until steaming, then rain the polenta in while whisking so it does not lump.

Sweet Polenta with Plums, Honey and Greek Yogurt, preparation step 2: Cook over a low heat, stirring often, until it thickens and comes away from the sides of the pan. Three minutes for quick-cook, eight to ten for fine. — Step 2. Cook over a low heat, stirring often, until it thickens and comes away from the sides of the pan. Three minutes for quick-cook, eight to ten for fine.

Sweet Polenta with Plums, Honey and Greek Yogurt, preparation step 3: Meanwhile put the plums cut side down in a dry frying pan over a medium-high heat for three to four minutes, until the cut face is dark and sticky. — Step 3. Meanwhile put the plums cut side down in a dry frying pan over a medium-high heat for three to four minutes, until the cut face is dark and sticky.

The finished sweet polenta with plums, honey and greek yogurt. — Step 4. Polenta in the bowl, yogurt on, plums on top, honey and cinnamon over.

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Ingredients

Cornmeal polenta40 g, fine or quick-cook
Dry weight.
Whole milk200 ml
Water100 ml
Plum2 plums, halved and stoned (120 g)
Greek yogurt, 5% fat80 g
Honey1 tsp (7 g)
Ground cinnamonA pinch
SaltA pinch

Method

Heat the milk and water with the salt in a pan until steaming, then rain the polenta in while whisking so it does not lump.
Cook over a low heat, stirring often, until it thickens and comes away from the sides of the pan. Three minutes for quick-cook, eight to ten for fine.
Meanwhile put the plums cut side down in a dry frying pan over a medium-high heat for three to four minutes, until the cut face is dark and sticky.
Polenta in the bowl, yogurt on, plums on top, honey and cinnamon over.

Worth knowing

Fine polenta cooked in milk is what porridge is in the north of Italy, and it is smoother than oats. The coarse kind takes closer to forty minutes and is not a breakfast.
The plums are cooked with no sugar. Their own sugar caramelises on the cut face, and the honey goes on after.

Other breakfast recipes that share ingredients with this one, or every breakfast between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.