Polenta Toast Gluten Free Food

GLUTEN-FREE POLENTA "FRENCH TOAST"

Gluten-Free Polenta

For a breakfast alternative to French toast, fried wedges of polenta get their nuanced sweetness and spice from orange zest, cinnamon, raisins, and pure maple syrup. Corn and products derived from corn, such as popcorn, corn flour, and cornstarch, are gluten-free by nature.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Number Of Ingredients 13

Ingredients

6 1/2 cups water
1/4 cup corn flour
2 cups cornmeal (not quick-cooking)
1/2 cup pure maple syrup
1 cup raisins
2 teaspoons ground cinnamon
Finely grated zest of 1 orange
1/8 teaspoon freshly grated nutmeg
1 cup low-fat (2 percent) milk
Vegetable oil, cooking spray
1/4 cup corn flour (see the Guide)
1/2 cup pure maple syrup
1/2 cup raspberries

Steps:

Make the polenta: Bring water and salt to a boil in a 2-quart pot. Add cornmeal in a slow, steady stream, stirring constantly. Cook, stirring often, until mixture begins to thicken, about 4 minutes. Reduce heat to medium-low, and cook, stirring often, for 1 hour.
Stir in syrup, raisins, cinnamon, zest, nutmeg, and milk. Cook for 30 minutes. Spread polenta onto a parchment-lined rimmed baking sheet, and let cool. Cover, and refrigerate overnight.
Make the "French toast": Cut cold polenta into 4-inch squares; cut each square into 2 triangles. Heat a large nonstick pan over medium heat. Coat pan with cooking spray. Toss polenta triangles with corn flour, dusting off excess. Add to pan; cook until golden brown, about 2 minutes per side. Serve with maple syrup and raspberries.

Nutrition Facts : Calories 207 g, Cholesterol 2 g, Fiber 3 g, Protein 3 g, Sodium 59 g

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