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. 

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

Directions:

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.

Notes:

• 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.