Love farina? Get ready for your new warm breakfast obsession

Science has long ago proven that a healthy breakfast is the best way to start the day. We need to start the morning with a balanced breakfast shortly after wake up to get our metabolism going and keep our blood sugar levels stable for the rest of the day. And a warm breakfast, like our Latino favorite farina, is one of the best ways to wake up during the colder winter months.

But there’s another Latino dish that can give the cream of wheat a run for its money: polenta, which is made from boiled cornmeal. Although it’s typically used in savory dishes for dinner, expanding your breakfast options will keep your waist slimmer and your tummy happy with this delicious recipe from Cooking Light and KitchenDaily.


Read more ¿Qué más? No hay nada como el pan dulce mexicano.

Breakfast Polenta with Warm Berry Compote



1 tablespoon butter

3 tablespoons honey

1 tablespoon fresh lemon juice

Dash of ground cinnamon

1 12-ounce bag frozen assorted berries


3 cups 1% low-fat  milk

1/2 cup quick-cooking polenta

2 tablespoons sugar

1/2 teaspoon salt


To prepare compote, melt butter in a medium saucepan over medium heat. Add honey, juice, cinnamon, and berries; bring to a boil. Reduce heat; simmer 5 minutes or until thoroughly heated. Keep warm.

To prepare polenta, bring milk to a boil in a medium saucepan. Slowly add polenta, stirring constantly with a whisk. Stir in sugar and salt, and cook 5 minutes or until thick, stirring constantly. Serve with compote.

Read more ¿Qué más? How to Latinize a Valentine's Day Fave: Chocolate Covered Strawberries.

What is your favorite way to have farina? Are you going to try this breakfast version of polenta?

Image via pirate johnny/flickr