Polenta is coarsely or finely ground yellow or white cornmeal boiled with water or stock into a porridge and eaten directly or baked, fried or grilled. There are many ways to use this from hot to cold to store bought or homemade. In this recipe I dust each round with cinnamon and sugar and sauté in butter. Top it all off with some maple syrup. crisp bacon and fresh fruit for a meal. Foodies may turn their noses up at the packaged variety, but I find it to be great when doctored up and it’s ease of use is handy when time is limited.
I find these in any supermarket or Trader Joe’s, Sprouts or Whole Foods. They come in an 18 ounce tube, never needs refrigeration before opening and it’s completely cooked — just heat before serving. There are so many varieties to choose from nowadays, here is a link to see a few from my favorite brand Food Merchants Organic Polenta.
Polenta Breakfast Cakes
- packaged Food Merchants Organic Polenta
- 1 tbsp cinnamon
- 2 tbsp sugar
- 3 tbsp butter
- maple syrup
- Slice the polenta into 8 pieces.
- In a small bowl mix the cinnamon and sugar. Shake off any excess water on each polenta slice and dust evenly on each side with the cinnamon mixture.
- In a sauté pan melt the butter and cook each slice on both sides until light golden brown and crisp to your liking.
- Top it off with warm maple syrup, crisp bacon and some sliced fruit for a filling and healthy breakfast. This can feed 2 people with 4 slices each.