GRAIN: POLENTA ▸ GLUTEN-FREE POTENTIAL ▸ SOY-FREE POTENTIAL
Tami grew up eating mush for breakfast, so coming up with polenta breakfast recipes felt as if she was coming home. Citrus always plays so well with blueberries, as does the corn.
Fry them up for a quick morning treat.
3/4 cup (180 ml) orange juice
3/4 cup (180 ml) water
1/2 cup (70 g) polenta
1 tablespoon (13 g) evaporated cane juice
Pinch fine sea salt
1/2 cup (75 g) blueberries
Neutral-flavored oil, for cooking
Pure maple syrup, for serving
Vegan butter, for serving
Line a loaf pan with parchment paper, being sure to reach about 2 inches (5 cm) up the sides.
Bring the orange juice and water to a boil in a medium-size saucepan over high heat.
Whisk in the polenta, evaporated cane juice, and salt. Reduce the heat to simmer. Continue whisking for 5 to 10 minutes until the mixture is thick and clears the bottom of the pan.
Remove from the heat and gently stir in the blueberries. Pour into the prepared loaf pan and let cool for 30 minutes. You want a flat plank of polenta in a loaf-pan shape.
Refrigerate for a minimum of 2 hours until the polenta is very firm. At this stage, if wrapped airtight and refrigerated, the polenta can be stored for up to 1 week.
To cook the polenta, lift the parchment paper carefully from the loaf pan. Cut the polenta in half, and then cut each half again to create 4 triangles. Pour a 1/4-inch (6 mm) layer of oil in a large skillet and heat over medium heat. Add the triangles.
Do not move them until the bottom is slightly browned, about 4 to 6 minutes. Moving them too soon can remove the crisp outer coating. Turn over the triangles and cook the second side until browned and crisp, about 4 to 6 minutes. Serve hot.
YIELD: 4 triangles