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
Ingredients:
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
Preparation:
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!
