I was inspired by a recipe for baked polenta fries and a recent travel experience where I ate a fried polenta bread for breakfast.
To make my baked breakfast polenta, first cook polenta (cornmeal) in salted water according to the instructions on the package until thick. Next, mix in seasoning.
I made two variations. One was sweet, with liquid stevia and corn kernels added, and was served with sprinkled sugar and cinnamon, fruit compote, or maple syrup.
The second was savoury and contained coriander leaves (cilantro), corn kernels, and green chilli.
Next, the mixture should be spooned in to a lightly greased dish. Either a baking pan or a flat-bottomed bowl will do. It needs to sit for at least an hour to cool, but as a breakfast dish it’s best done the night before.
Preheat the oven to 200° C/375° F and line a baking tray with parchment paper. The now solid mix can be cut into shapes, either freehand or using a cookie cutter. Brush oil on both sides of the polenta. Bake for about 30 minutes, turning the polenta once.
If you are short of time, you can pan-fry it instead until it is lightly browned on each side, but this will use a bit more oil.