I absolutely love these and they just so happened to be a creation out of pure cravings and since I’m gluten intolerant Polenta has been my saving grace. These are perfect for a filling breakfast and even kids love them. If you have a fussy eater like my kid you can dice some corgettes finely and add them to the mix, otherwise the corn adds delicious sweetness. Add some smoked salmon for added protein or some guacamole for a vegan/vegetarian option.
Ingredients: (Serves 2)
1/2 cup polenta
1 cup corn (frozen/canned)
3/4 tsp gluten free baking powder
1/2 cup buttermilk/yoghurt plain/milk
1/2 cup almond flour
Himalayan rock salt & black pepper for taste
100g smoked salmon
Mix all ingredients in a bowl except sides and fry with olive oil on medium heat. Be patient as they take time to cook through before having to turn. Serve with smoked salmon and slices of tomato with basil and seasoned with salt and pepper and some balsamic cream drizzle. Yum!
GF | RSF