Better than overnight oats. I can’t stand soggy un-cooked oats, so that option is out for me. Polenta is delicious, gluten-free and fast to prepare and then gets chilled. I love the crisp corn crunch with browned butter and a healthy splash of maple syrup…It’s the perfect breakfast! Make it the night before and enjoy
delicious and quick meals for days. With a few substitutions this can be made vegan and dairy free too. In addition to all that, try it with marinara sauce and cheese for lunch! Prep this easy gluten free breakfast and lunch today and enjoy it all week! #shorts #easy #polenta #easyglutenfreebreakfast #foodvideo #glutenfreedairyfree #celiacfriendly #glutenfreebreakdast
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 and add cheese it also makes a great lunch!
