Sweet Vanilla Polenta

4 cups skim milk
Pinch salt
1 teaspoon vanilla
1 cup finely ground cornmeal
1/2 cup sugar
1/2 cup strawberry or apricot preserves

Combine the milk and salt in large heavy saucepan. Bring to a boil
over high heat, then reduce to a simmer. Slowly add the cornmeal,
stirring constantly and cook, continuing to stir, for 5 - 7 minutes.

Remove the pan from the heat, stir in the sugar and vanilla and allow
the polenta to sit, covered, for 5 minutes. Divide into 6 - 8 dessert
dishes. Spoon preserves in the center of each serving.