Monday, May 9, 2016

Strawberry Shortcake Polenta

This is another breakfast that could be dessert, depending on your sweet tooth. The original recipe for the Happy Herbivore Meal Mentor served 4, but I made it serve 2. 

1-18 oz tube Polenta
5 oz strawberries, sliced
6 oz yogurt
maple syrup


  1. Preheat oven to 350F.
  2. Cut polenta into 1/2" rounds.
  3. Line a baking sheet with parchment paper.
  4. Bake 8-10 minutes until golden in color and crisp (no need to flip.)
  5. Top each polenta with strawberry slices and a dollop of cold yogurt.
  6. Drizzle with maple syrup.


  • Serves 2. To serve 4, double recipe.
  • Per serving: 262 calories, 1.3g fat, 49.8g carbs, 4.0g fiber, 12.1g sugargs, 10.4g protein
  • You can use frozen strawberries instead of fresh for a winter breakfast. In that case, warm the strawberries on the stove or in the microwave before adding to polenta.
  • You could add more fruit or nuts to this. 

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