Breakfast Polenta is a delicious treat for my friends who cannot tolerate gluten. It can be vegan if you use soy, rice, or a nut milk. Any leftovers can be used to make French Toast; better yet, make a double batch so that you can have breakfast polenta one day and French Toast another :O!
Either polenta (coarsely ground corn) or regular cornmeal may be used to make the polenta. Dried fruits such as blueberries, cherries and strawberries work well also.
Cornmeal (corn "rava, suji or sooji") and Cornflour are available in Indian markets.
Each serving (without the toppings) contains: 207 Calories; 49 g Carbohydrates; 59 mg Sodium; 3 g Protein; 3 g Fiber
1 cup regular cornmeal
1/2 tsp coarse Sea Salt
4 cups water
1/4 cup Pure Maple or Agave Syrup
1/2 cup Milk, any kind
1 cup Dried Cranberries, Currants, or Raisins (optional)
1 tsp ground Cinnamon (optional)
Butter or butter substitute (optional)
Chopped nuts, to serve
Fresh Berries of your choice to serve
Pure Maple Syrup to serve
Milk and other toppings, as desired
Preheat the oven to 350 F.
Combine salt, water and the cornmeal in a 2 to 3 quart (liter) oven proof casserole.
Bake the cornmeal mixture for 1 hour uncovered.
Stir in the syrup , currants/raisins, cinnamon, and the milk mixing thoroughly; bake for 30 minutes more.
Serve the polenta hot with desired toppings. Enjoy!