Polenta Toast Gluten Free Recipes

GLUTEN-FREE POLENTA "FRENCH TOAST"

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.

POLENTA TOAST GLUTEN FREE RECIPE

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.

CREAMY GLUTEN-FREE POLENTA

Steps:

• Heat water to boiling in a saucepan.
• Gradually whisk in cornmeal and salt.
• Reduce heat and simmer, whisking constantly until thickened (about 10 minutes).
• Season to taste with pepper.
• Enjoy!