Go Back
Crispy Polenta with Maple Blueberry Syrup | Living Healthy in Seattle

Crispy Polenta with Maple Blueberry Syrup

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1

Ingredients
  

Syrup

  • 1/2 cup frozen blueberries
  • 2 tablespoons maple syrup
  • 1/4 teaspoon pure vanilla extract
  • 1/8 to 1/4 teaspoon ground cinnamon
  • Pink sea salt, to taste

Polenta

  • 5 thin slices cooked polenta (I use the tube of polenta, about 1/4" thick slices)
  • Coconut oil, for greasing pan

Toppings

  • Miyokos vegan butter
  • Creamy salted peanut butter (no added sugar or oils)
  • Fresh berries, optional
  • Hemp hearts, optional

Instructions
 

  • Put the blueberries and maple syrup in a small pot then bring to a simmer. Simmer for 10 to 15 minutes, or until reduced down and syrupy, stirring occasionally. Remove from heat. Stir in the vanilla, cinnamon, and salt, to taste.
  • While the syrup is cooking, heat a medium cast iron or nonstick skillet over medium heat with the oil, if needed. Pat the polenta slices dry with a paper towel. Cook the polenta slices for 5 minutes on each side or until crispy and hot.
  • Place the cooked polenta on a plate, then top with the syrup, butter, peanut butter, fresh fruit, and hemp hearts, if using.