Place milk, cinnamon and vanilla into a small saucepan and gently heat on medium. Do not boil.
Once simmering, rain in polenta and semolina and whisk continuously until the mixture thickens to a texture similar to pancake batter.
Pour into a bowl and sprinkle with almonds, top with fruit and pour over the syrup and enjoy warm.
To make a lovely dessert: Add another 1 tbs of vanilla bean paste to the mixture when cooking. Then pour mixture into small dariole molds and place into the fridge to set for an hour.
Carefully release the mixture from the edges of the molds with a butter knife and turn out onto a plate. The desserts will hold their shape like jelly or a crème caramel. Drizzle with syrup and top with fruit and serve cold.