Polenta French Toast is a wonderful vegan alternate breakfast treat when regular French Toast will not do. Once you prepare the polenta, making the French Toast is a breeze; but you do have to plan ahead and make the polenta ahead of time - preferably a day before :D.
Coarse corn meal and cornflour are available in Indian Markets. Corn flour is finely ground corn resembling wheat flour; not cornstarch (cornstarch is known as cornflour in commonwealth countries). If corn flour is not readily available, use more of the regular cornmeal or rice flour instead.
Coarse corn meal and cornflour are available in Indian Markets. Corn flour is finely ground corn resembling wheat flour; not cornstarch (cornstarch is known as cornflour in commonwealth countries). If corn flour is not readily available, use more of the regular cornmeal or rice flour instead.
Ingredients:
1 Recipe Breakfast Polenta, made with 3 cups of water
Finely grated zest from 1/2 Orange
A few gratings of Fresh Nutmeg, about 1/8 tsp
Canola oil for cooking French Toast
2 Tbsp Corn Flour, for dredging French Toast
Fresh Berries of your choice to serve
1/4 cup Pure Maple Syrup to serve
Whipped cream or nondairy topping to serve
1/2 cup toasted pecans or other nuts to serve
Method:
Prepare breakfast polenta with only 3 cups of water.
While polenta is baking, prepare a rimmed baking sheet by lightly oiling it or spraying with a cooking oil spray.
Add the orange zest, and nutmeg to the warm polenta and mix well; spread the polenta in the prepared baking sheet and set aside until completely cool.
Cover tightly with plastic wrap and refrigerate for several hours or overnight.
Cut the polenta into squares, triangles, circles or as desired.
Heat a large griddle or skillet and lightly coat with a little oil.
Dredge each piece of polenta in the cornflour, shake off excess, and cook until golden brown on both sides - about 2 minutes per side.
Add the orange zest, and nutmeg to the warm polenta and mix well; spread the polenta in the prepared baking sheet and set aside until completely cool.
Cover tightly with plastic wrap and refrigerate for several hours or overnight.
Cut the polenta into squares, triangles, circles or as desired.
Heat a large griddle or skillet and lightly coat with a little oil.
Dredge each piece of polenta in the cornflour, shake off excess, and cook until golden brown on both sides - about 2 minutes per side.
Serve hot/warm topped with berries, nuts, warmed maple syrup and whipped cream/topping. Enjoy!
No comments:
Post a Comment