Breakfast Polenta CakesServes 4
3 cups water1 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