Creamy Breakfast Polenta with Spiced Apple and Seed Crunch

Instructions

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   1. In a medium saucepan, heat the milk, water, half of the cinnamon, and the salt over medium heat until very hot but not boiling. If you prefer to use the oven to keep the polenta warm afterward, preheat it to 200°F / 95°C.

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   2. Gradually rain in the instant polenta while whisking constantly. Cook over low heat for 5 to 7 minutes, stirring often, until creamy and thickened. Stir in the vanilla extract and mix well.

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   3. While the polenta cooks, melt the butter in a skillet over medium heat. Add the diced apple, honey, and remaining cinnamon. Cook for 4 to 5 minutes, stirring, until the apple is tender but still holds its shape.

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   4. In the same skillet or in a small clean skillet, toast the pumpkin seeds and sunflower seeds over medium-low heat for 2 to 3 minutes, stirring constantly, until fragrant and lightly golden. Remove from the heat so they do not burn.

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   5. Divide the hot polenta between two bowls. Spoon the spiced apple and its juices over the top, then finish with the toasted seed crunch.

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   6. Serve immediately. If the polenta thickens too much before serving, add 1 to 2 tablespoons of water or milk and stir over low heat until smooth again.