2 cups whole yeast
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon white sugar
1/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk (110 degrees F/45 degrees C)
1 cup all-purpose flour
3/4 cup white sugar
1 tablespoon baking powder
2 tablespoons butter
1 egg, beaten
1 teaspoon vanilla extract
1 cup crushed cornflakes cereal
Place yeast and honey in a large bowl. Let stand about 8 hours. When the yeast is well submerged, remove the plastic wrap from the jar and shake off the foam. Let the water rise to the surface. Heat milk in a small saucepan over low heat.
Sift together the flour, sugar, baking powder and butter, stir into the yeast mixture and let stand about 2 minutes, until smooth. Cover the dough and let it rise in a warm place until tripled in volume, about 45 minutes.
Sift together the cornflakes, blueberries, polenta crumbled and sugar. Shape the mixture into a smooth and firm lump. Cover the lump with a piece of waxed paper and place in a warm place to rise overnight.
When the rise has ended, return the dough to the refrigerator while resting. Meanwhile, preheat oven to 300 degrees F (150 degrees C).
Turn the risen lump out onto a lightly floured surface, divide the dough into two equal pieces, roll into oval or oval biscuits and place them 2 inches apart on ungreased greased baking sheets. Brush the tops of the biscuits with egg and sprinkle with crushed cereal.
Bake for 8 to 10 hours in the preheated oven, until the tops are golden brown. Remove from pan and brush tops of biscuits with egg and sugar mixture. Serve warm or cold. Enjoy!