80--- Breakfast Polenta Cakes

I was cleaning out my cupboards and noticed that I had three opened bags of cornmeal. Sorry for the polenta overload!

These naturally gluten-free cornmeal cakes are so versatile! I made them one way for my husband (with eggs and salsa) and I topped mine with powdered sugar and fresh strawberries. You can (should) make them the night before, then just put slices onto the griddle in the morning and breakfast is done!

Look for a cornmeal that is not degermed. A corn kernel does not have bran as a seed does, but it does have a skin (germ). This is where most of the fiber and nutrition are located. Bob's Red Mill sells a nice whole grain cornmeal.

Breakfast Polenta Cakes

Serves 4

3 cups water

1 cup yellow cornmeal

2 tsp butter

Bring water to a boil on stovetop in a saucepan. Reduce heat to medium-low and whisk in cornmeal. Cover and cook, stirring occasionally until mixture thickens, ~10 minutes. Stir in butter. Remove from heat.

Lightly spray a 9x5" bread pan with cooking spray. Pour cornmeal mush into pan and distribute evenly. Place pan in refrigerator overnight.

In the morning, slice cornmush into 1" slices and gently remove from pan. Heat a nonstick skillet over medium-high heat and place slices into pan. Cook for ~10 minutes each side, until sides are crisp and middle is warm.

Serve with syrup or powdered sugar and berries, or poached eggs.

Nutrition info per 2 slices: 118 calories, 2.5 g fat, 2.5 g protein, 21 g carbohydrates, 2 g fiber