Breakfast Polenta with Dates and Maple Syrup

10 March

They say breakfast is the most important meal of the day.. I believe it! Without something hearty in my tummy, I soon get weakened when trying to run my morning fueled by coffee alone! 

Gluten free, dairy free and allergy friendly breakfasts don't have to be a daunting task to prepare. This breakfast polenta is "quick to fix".. and can be served with a myriad of breakfast sides! Bacon or pancetta, fried potatoes, mushrooms and veggies, gluten free, dairy free toast, and a source full of fresh or dried fruits! 

The dates and maple syrup are a marriage made in heaven.. so definitely try this combo too!

Breakfast Polenta with Dates and Maple Syrup

6 cups water
1 1/2 teaspoons salt
1 1/2 cups gluten free corn meal
1/4 cup maple syrup
2 tablespoons butter or dairy free margarine  
2 tablespoons coconut or rice milk
Maple Syrup
Fresh Dates

For polenta;  Bring the 6 cups of water and 1 and 1/2 teaspoons salt to a boil in a large saucepan. When it reaches a boil, slowly whisk in the corn meal.
Reduce heat to a simmer and cook for 10-12 minutes, add 1/4 cup of maple syrup. Continue to stir frequently. Remove from heat, whisk in the butter, or margarine and coconut milk.

Plate the polenta in a bowl, drizzle maple syrup on top, add sliced dates.. and enjoy!

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