It’s not very long before oatmeal and fruit start to get
Polenta French Toast with Maple-Glazed Blueberries
- 1.5 cups polenta (course cornmeal)
- 1 tsp himalayan salt
- 3 cups unsweetened, unflavored plant milk
- 1/4 cup date paste see recipe details
- 1 tsp baking soda
- 2 cups fresh or frozen blueberries
- 2 tbs 100% pure maple syrup
- 1 pinch ground cinnamon
- Combine polenta and salt in bowl, set aside.
- Bring milk and 3 cups water to a boil over high heat. Reduce heat to medium-low and add the polenta, whisking while you add it so it doesn’t form lumps. Add 1/4 cup date paste and stir with the which to combine. Simmer the polenta for 15 to 20 minutes, until cooked (it will no longer feel gritty) and the liquid is absorbed.
- Combine the baking soda with 3 tablespoons water in a small bowl. Brush the bottom and inside of a loaf pan with the baking soda water and keep the remaining liquid for later use. Pour the polenta into the prepared loaf pan and set aside to cool completely. Brush the top of the bread with the remaining soda water. Cover with plastic wrap and refrigerate overnight, or for at least 3 hours, to set.
- Preheat the oven to 450. Line a baking sheet with parchment paper.
- Remove the loaf pan from the refrigerator and invert it onto a cutting board to release the loaf. Slice the loaf into 1/2-inch to 3/4-inch think slices.
- Lay the slices on the prepared baking sheet and bake in the oven for about 20 minutes, until the edges are light golden brown. Remove from the oven.
- While the toast is baking, place the blueberries in a medium saute pan and cook for 3 to 5 minutes, until they begin to turn dark blue and burst. Stir in the maple syrup and remove from the heat.
- Serve the toast with the maple-glazed berries and a dusting of cinnamon.