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Breakfast Polenta Recipe
The recipe is appropriate for a gluten-free diet as it exclusively uses polenta, which is made from corn and naturally gluten-free.
Adapted from 101cookbooks.com, by Heidi Swanson
Ingredients
- 4 cups water
- 1/2 teaspoon salt
- 1 cup coarse polenta (not quick cooking)
Method
- You can use any sort of dried fruit you like. I picked up a little bag of dried friar plums, and bright yellow pears at the market and used them this time around. Chopped dates are tasty as well. I used Bob's Red Mill Polenta, they also sell polenta with the nutritious germ still intact labeled as coarse stoneground cornmeal - slightly different beast. The later being the more "whole" option.
Gluten-free check: watch for wheat, barley, rye, malt, regular oats, soy sauce and seasoning blends. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Celiac recipes, Low-FODMAP recipes, Low-histamine recipes, Dairy-free recipes, High blood pressure recipes, Mediterranean recipes, Vegetarian recipes, Vegan recipes.