Add water to a saucepan over high heat. Whisk in the cornmeal.

Bring to a boil, stirring constantly.

Reduce heat to medium or medium-low once thickened.

Stir in milk and continue to stir until polenta reaches desired thickness.

Scoop into a bowl and top with the peaches and almonds.

Sprinkle on the cinnamon and drizzle the honey on top.