(for one)
- 1/4 c stone ground cornmeal
- 1 c unsweetened hemp milk (or other nondairy milk, though hemp is creamiest)
- 1 T chia seeds
- 1 t butter (I used earth balance)
- 1 T nutritional yeast
Preheat oven to 400.
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.
Transfer polenta to miniature loaf pan. Bake for 40 minutes.
see the post: thewholeplate.com/2009/10/06/health-nuts-and-chia-experiments/
You eat them for breakfast? Do they hold you over well?
Andrenna,
I actually had this as a side dish at dinner. I think it would make a nice breakfast though, but I’d have to bulk it up because I doubt it would hold me over. I’d probably leave out the nooch and add a good 1/4 c each of nuts and raisins, plus some sweet spices (cinnamon, nutmeg). Let me know if you give it a try!
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