Gluten free breakfast polenta with mascarpone and maple syrup recipe

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Polenta is coarsely or finely ground yellow or white maize, also known as cornmeal and is naturally gluten free. It is used as a foodstuff and cooked by boiling to a paste in water or a liquid such as soup stock, and may be eaten with other ingredients. After boiling, it may be baked, fried or grilled. Polenta is originally an Italian word, derived from the Latin for hulled and crushed grain. The texture reminds me of porridge or sticky rice when boiled. This is a gorgeous sweet and filling dish to set you up for the day or as a luxury treat on the weekends! If you’ve never tried polenta before I think you’ll be pleasantly surprised.



What you need to know:
Prep time: 10 mins
Cook time: 15 mins

Ingredients for 2 portions:
0.38 pint / 180 ml milk
3 oz / 85 g polenta
1.94 oz / 55 g grated Parmesan cheese
1 oz / 30 g mascarpone cheese
1 oz / 30 g maple syrup


1. Bring the milk to the boil over a medium to high heat in a large saucepan.

2. Add the polenta and stir with a wooden spoon for 3 mins constantly.

3. Decrease the heat to medium low and add the Parmesan cheese. Stir to blend the cheese and cook for a further 11 minutes on a low heat continuously stirring to avoid sticking and burning.

4. Spoon into bowls, top with a dollop of mascarpone and drizzle with maple syrup and enjoy warm with coffee or tea.

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