Polenta

Hi Bakers,

Sometimes fast is the best especially for breakfast. I know people love overnight oats because they are easy to make but I don't! I hate soggy un-cooked oats, so that easy option is out for me. Polenta is a delicious, gluten-free alternative that's fast to prepare and you chill overnight. Morning prep involves slicing the cold polenta and cooking it in butter. I love the crisp corn crunch with browned butter and a healthy splash of maple syrup…It’s the perfect breakfast! Make it and enjoy days of delicious and quick meals. With a few substitutions, this can be made vegan and dairy-free too. In addition, try it with marinara sauce and cheese for lunch! Prep this easy gluten-free breakfast and lunch today then have it all week! 

Polenta

3 cups boiling water

1 cup gluten-free polenta

1/2 teaspoon salt

1 cup milk or plant milk

2 tablespoons butter or Miyokos vegan butter

Toppings

butter or vegan butter

maple syrup

berries

Boil the water in a medium-sized saucepan. Add salt and whisk in polenta. Cook while stirring over medium-high heat until thickened. This takes about 5 minutes. Remove from the heat and whisk in the butter and milk of choice. Return to the stove to cook another 7-10 minutes or until thickened to a lava-like consistency. Pour into a greased or parchment-lined loaf pan. Let cool at room temperature for an hour and then chill in the fridge overnight or until set.

Remove the polenta from the pan and slice it into 3/4” thick pieces. Brown with butter in a pan until crisp. Serve with butter and maple syrup with berries for breakfast. If you pour marinara sauce on top and add cheese it also makes a great lunch!