In a medium-sized glass or metal bowl, combine the milk, polenta and salt, and stir to incorporate. Cover with plastic wrap and refrigerate overnight.
The next morning, bring a medium saucepan filled with 2 inches of water to a simmer. Place the bowl with the soaked polenta over the saucepan, making sure the bowl fits over the saucepan without touching the water. Cook, stirring often with a plastic spatula, until creamy and thickened, 20 to 25 minutes.
Divide between bowls and top with fruit, toasted pistachios and honey, then serve.