Bring the water to a boil. Stir in the salt, then slowly whisk in the polenta. Stir and stir and stir all the while, so no clumps form. Add 1 1/2 tablespoons honey. Reduce the heat so that it is just barely simmering - as in just a few pips sputtering out from the top.

Simmer for at least 30-35 minutes, stirring occasionally. You may be tempted to thick it's done earlier, but the corn takes awhile for it to rehydrate itself fully. The polenta will begin pulling away from the sides as you stir, and then you know it is done. It should be creamy and still a little loose, thick enough to coat a spoon.

Remove from heat and whisk in 3/4 of the yogurt cup and vanilla. Then pour into bowls, and top with remaining honey, berries, almonds, and chia seeds.