Velvet Morning Polenta Dolce

Bring the milk, water, and salt to a gentle boil in a heavy-bottomed medium saucepan over medium-high heat, stirring occasionally to prevent the milk from scorching.

Reduce the heat to low and slowly pour in the polenta in a thin, steady stream, whisking constantly to prevent lumps from forming.

Continue to cook on low heat, stirring frequently with a wooden spoon, for 25-30 minutes. The polenta is ready when it pulls away from the sides of the pot and has a thick, creamy, porridge-like consistency.

Remove from heat and stir in the honey, vanilla extract, orange zest, 2 tablespoons of the butter, and the nutmeg. Cover and keep warm.

While the polenta cooks, prepare the cinnamon butter by mashing the remaining 1 tablespoon butter with the cinnamon in a small bowl. Set aside at room temperature.

For the caramelized fruit, melt 1 tablespoon butter in a skillet over medium-high heat. Add the peach slices and sprinkle with brown sugar. Cook without stirring for 2 minutes until the undersides caramelize, then flip and cook for another 1-2 minutes until golden and softened.

Divide the warm polenta among 4 bowls. Top each with a swirl of the cinnamon butter, letting it melt into rivers across the surface.

Arrange the caramelized fruit on top, add a spoonful of mascarpone or yogurt, scatter with toasted almonds, and finish with an extra drizzle of honey.