Gluten Free Polenta French Toast Recipes
POLENTA TOAST GLUTEN FREE RECIPE
Try a polenta recipe for a quick, easy and gluten free alternative to toast. Serve it for any meal of the day and goes especially well with Mexican and Italian cuisines.
Provided by Christian Guzman
Categories Side Dish
Time 2h45m
Number Of Ingredients 9
Steps:
- Add water and salt to medium sauce pan and place on medium heat on stove top. Heat water to boiling.
- Begin stirring or whisking the water briskly then slowly pour in the polenta while stirring.
- Reduce heat to low and continue stirring throughout for five minutes. Remove from heat. Stir in cheese, onion powder and red pepper flakes.
- Spray loaf pan generously with cooking spray. Pour in prepared polenta and smooth the top.
- Allow to cool completely then cover and refrigerate for two hours or overnight.
- Preheat oven to 400℉.
- Turn out loaf pan onto cutting board. Make 1/2" slices.
- Generously spray baking sheet with cooking spray. Place slices evenly on baking sheet.
- Bake for 15 minutes, turn and bake another 15 minutes.
- Remove from oven and sprinkle with course salt and Italian Seasoning.
Nutrition Facts : Calories 65 kcal, Carbohydrate 10 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 462 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GLUTEN-FREE POLENTA "FRENCH TOAST"
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
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
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
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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