Gluten Free Polenta French Toast Recipes

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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

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

POLENTA FRENCH TOAST



Polenta French Toast image

A sweet, thick polenta is cooled, sliced and fried like French toast. An inspired breakfast dish from Brown Eyed Baker. http://bit.ly/cM5RG5

Provided by DrGaellon

Categories     Breakfast

Time 13h15m

Yield 6 serving(s)

Number Of Ingredients 11

6 1/2 cups water
1/2 teaspoon kosher salt
2 cups polenta (medium grind cornmeal)
1/2 cup pure maple syrup
2 teaspoons ground cinnamon
1 orange, zest of, grated
1 pinch freshly grated nutmeg
1 cup milk
6 tablespoons butter
1/2 cup semolina flour or 1/2 cup fine cornmeal
powdered sugar

Steps:

  • Bring water and salt to a boil in a medium saucepan over medium heat. Add cornmeal in a slow steady stream, whisking constantly. Cook until beginning to thicken, stirring frequently, about 4 minutes. Reduce heat to low and cook, stirring often, 30 minutes.
  • Add syrup, cinnamon, orange zest, nutmeg, and milk; stir well. Cook another 30 minutes on low. Pour into parchment-lined 13x9 baking dish and cool to room temperature. Cover with plastic and refrigerate overnight.
  • Cut polenta into squares, then cut each square diagonally into triangles. Melt butter (2 tbsp per 4 triangles) in a large skillet. Dip both sides of each triangle in flour, patting off excess, then fry until crisp and brown on both sides. Dust with powdered sugar and serve with maple syrup and fruit.

Nutrition Facts : Calories 385.1, Fat 14.7, SaturatedFat 8.5, Cholesterol 36.2, Sodium 269.2, Carbohydrate 59.7, Fiber 3.7, Sugar 16.3, Protein 5.9

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