the whole plate.

(for one)

savory version:

• 1/4 c stone ground cornmeal
• 1 c unsweetened hemp milk (or milk of your choice)
• 1 T chia seeds
• 1 t organic butter
• 1 T nutritional yeast

Preheat oven to 400.

1) Whisk together cornmeal, milk, and chia seeds in saucepan and bring to a boil.  Lower heat to medium and stir constantly, about 10 minutes.  Mixture should be thick and creamy.  Remove from heat; stir in butter and nutritional yeast.

2) Transfer polenta to miniature loaf pan.  Bake for 30 minutes.

sweet version:

• 1/4 c stone ground cornmeal
• 1 c unsweetened hemp milk (or milk of your choice)
• 1 T chia seeds
• 1 t maple syrup
• 1 t cinnamon
• 1/2 banana, sliced
• pinch brown sugar

Preheat oven to 400.

1) Whisk together cornmeal, milk, and chia seeds in saucepan and bring to a boil.  Lower heat to medium and stir constantly, about 10 minutes.  Mixture should be thick and creamy.  Remove from heat; stir in maple syrup and cinnamon.

2) Transfer polenta to miniature loaf pan.  Top with banana slices.  Bake for 30 minutes.

3) Remove from oven and sprinkle with brown sugar.  Broil for 5 minutes to caramelize the sugar.

see the post:  thewholeplate.com/2009/10/06/health-nuts-and-chia-experiments/