When I studied and worked abroad in Ukraine and Russia, I hated the standard kasha. One day, my host mother made me mana kasha, and I LOVED it. A week later, she told me it's what she fed her children when they were babies. Womp womp. Well, this isn't exactly mana kasha, but the texture is similar and I love it just the same.
Source: Zucker & Jagdwurst | Serves: 2 | Time: 15 min
Changes: adjusted measurements to make them U.S. standard, used coconut milk; used maple syrup instead of agave (ran out of agave); and picked different toppings.
1 tube polenta, chopped into small cubes
1 cup coconut milk
1 tbsp maple syrup
Heat milk and polenta and stir until it thickens. I usually use a potato mashers to break down the cubes faster. Then add a maple syrup and stir to combine well. Ladle the polenta into bowls and serve with the toppings you like.