Polenta can act as a gluten-free substitute for almost any wheat-based meal because its main ingredient is cornmeal. Perfect for pancakes!

Brooke Peterson

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Dasha Wright

Recipe Summary

Yield:
Makes 4 servings (serving size: 4-5 pancakes, 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice polenta into 1/4-inch-thick rounds. Sprinkle with cinnamon, nutmeg, and brown sugar. Heat butter in a large pan over medium-high heat; add polenta rounds. Sear until golden brown (2-3 minutes on each side). Place frozen blackberries, sugar, and lemon juice in a blender; blend until smooth. Strain the mixture into a bowl, pressing with a spatula. Heat the sauce in a small saucepan over low heat. Cook 3 minutes; add orange-flavored liqueur. Stir until the sauce is heated through. Serve sauce over polenta cakes; top with whipped topping. Sprinkle with orange zest; serve.

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Nutrition Facts

240 calories; fat 4g; saturated fat 2g; mono fat 1g; poly fat 0g; protein 4g; carbohydrates 46g; fiber 6g; cholesterol 8mg; iron 1mg; sodium 398mg; calcium 33mg.
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