Pumpkin Pie Breakfast Polenta (4 servings) 2 cups low fat milk 1/4 teaspoon salt 1/2 cup polenta or corn grits 1/3 cup brown sugar 1/2 cup pumpkin puree 1 Tablespoon maple syrup 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/4 cup raisins - optional additional maple syrup - for topping chopped pecans - for topping whipped cream - optional This was a unique, fall, hot breakfast treat. It tasted a lot like the filling of a pumpkin pie but with a heartier, more-filling consistency. I did find an additional drizzle of maple syrup at the end to be an absolute necessity. The polenta alone is flavorful and delicious, but it needed just a little more sweetness to bring out the best pumpkin pie-like experience. Bottom Line: Loved it and I'll make it again. Perfect for Autumn. (This recipe was developed, tested and photographed in October 2012. Updated in September 2016.) How to Make Pumpkin Pie Breakfast Polenta In a medium sauce pan over medium heat, bring the milk and salt to a gentle boil. Slowly whisk in the polenta. Reduce heat to low and cook for 5 to 6 minutes - stirring often. Cover between stirs as the polenta has a tendency to bubble and burst (like a delicious volcano) as it thickens. Stir in the brown sugar, pumpkin puree, maple syrup, vanilla, cinnamon and raisins (if desired). Once fully mixed, turn of the heat, cover the pan and allow the hot cereal to set for 5 minutes. To serve, divide polenta among 4 bowls. Top each serving with chopped pecans and a drizzle of maple syrup. Add a small dollop of whipped cream if desired. The delicious taste of pumpkin pie in a creamy hot cereal. If you think polenta is only for dinner, think again. Polenta is basically a fancy name for grits - a little finer in texture, but basically the same. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 3143. Submitted 10/22/2012.