Sweet Buttered Polenta Pancakes with Fresh Summer Berries.
A super easy and super tasty sweet dish
Servings: 6 Servings
Calories: 531kcal
Ingredients
- 1 ounce tube plain polenta* 18
- 2 tablespoons salted butter plus more for serving (use vegan butter if needed)
- powdered sugar for serving
- pure maple syrup for serving
- fresh summer fruits for serving
- whipper cream for serving (optional)
Instructions
- Slice your polenta in 1/4 inch-1/2 inch rounds. Heat a skillet over medium heat, once hot add a pat of butter. Add half the polenta rounds (or however many can fit in one layer), cook for 2 minutes per side or until lightly golden and crisp on the edges. Remove from the pan, place on a plate. Repeat with the remaining polenta.
- To serve divide the hot polenta pancakes among plates. Add some fresh fruit to each plate. Sprinkle the pancakes with powdered sugar and a generous amount of maple syrup. Add a pat (or two) of softened butter and watch it melt all over those pancakes. Eat. Right. Away.
Notes
*If you cannot find polenta in a tube I make my own all the time. Bring 4 cups of water to a boil in medium size pot. Once the water is boiling, gradually whisk in the 1 cup of polenta . Stir in 1 cup of fresh corn kernels. Reduce the heat to low and cook until the mixture thickens, stirring often, about 10 to 12 minutes. Turn off the heat. I add two tablespoons of butter, but you do not have to. Line a 9x13 inch baking dish with parchment paper. Transfer the polenta to the baking dish, spreading evenly into one layer. Refrigerate until firm, about 2 to 3 hours or overnight. Use a cookie cutter to cut the polenta into circles or just cut the polenta into squares. You may want to halve your polenta rounds if they seem too thick. You want them between 1/4 inch to 1/2 inch thick. Cook as directed above.
Nutrition
Serving: 3g | Calories: 531kcal | Carbohydrates: 7g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 34mg | Potassium: 23mg | Sugar: 6g | Vitamin A: 145IU | Vitamin C: 0.2mg | Calcium: 7mg