Bring the corn grits to the boil with 200 ml of water, 100 ml of milk and the vanilla sugar for 2 minutes, stirring constantly. Cook for about 5 minutes over a low heat and stir until a creamy corn mash is formed.
Let the corn porridge cool down while stirring several times.
Wash the grapes and cut them in half.
First pour grapes into two tall glasses, then polenta, then again grapes and finally polenta. Garnish with a few grape halves and sprinkle with cinnamon sugar.
Can be eaten immediately, can also be stored very well in the refrigerator until use.
Children love to eat the sweet version of polenta. The fruit can of course be exchanged if you wish.
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