Breakfast Polenta with orange-maple syrup

[Guest guest]

Breakfast polenta with Orange-maple syrup

source: the new mcdougall cookbook

 

2 3/4 c. fresh sqeezed orange juice

2 1/2 C. water

1 1/4 C. corn meal

1 TBS. grated orange zest

2tsp. honey

3/4 C. maple syrup

 

Place 2 1/2 cups of the orange juice and the water in a sauce pan.

Bring to a boil; reduce heat and gradually add the cornmeal while

stirring. Add the orange zest and honey. Cook, stirring, until the

mixture is very thick. about 10 minutes. Spread in a nonstick 8x8 inch

baking dish. Cover with a plastic wrap and chill overnight.

In the morining, remove the polentia from the pan and slice it in

half, and then slice 1/2 inch thick pieces cross wise. You should end

up with aobut 24 slices. Brown just what you need for breakfast on a

dry, nonstick griddle. Refriderate the remainder in a plasitc wrap and

use in a few days or freeze for later use.

Combine the remaining 1/4 C. orange juice with the maplw wyrup.

Heat breifly. Serve over the browned polenta slices.