Sweet Buttered Polenta Pancakes with Fresh Summer Berries
Recipe GLPRa95fbcaf8fcfda
Crispy-edged polenta slices pan-fried in golden butter, stacked warm on your plate and crowned with fresh summer berries, a snowfall of powdered sugar, and a generous drizzle of pure maple syrup. A simple, naturally gluten-free breakfast that comes together in minutes—perfect for weekend mornings when you want something a little special.
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Ingredients
1 (18 ounce) tube plain polenta, cut into 1/4 to 1/2 inch thick rounds
2 tablespoons salted butter for cooking, plus additional butter for serving
Fresh summer berries for serving (such as blueberries, raspberries, or strawberries)
Powdered sugar for topping
Pure maple syrup for serving
Directions
Carefully slice the polenta tube into rounds between 1/4 and 1/2 inch thick. You'll have roughly 12-16 rounds depending on thickness.
Place a large skillet over medium heat and allow it to preheat for about 1 minute until hot.
Add 1 tablespoon of butter to the hot skillet and let it melt, swirling to coat the surface evenly.
Working in batches, arrange half the polenta rounds in a single layer in the skillet. Cook for about 2 minutes until the bottoms are lightly golden and crispy at the edges, then carefully flip each round.
Cook the second side for another 2 minutes, watching until they achieve a light golden color with crisp edges. Transfer the cooked polenta pancakes to a plate and keep warm.
Add the remaining 1 tablespoon of butter to the skillet and repeat the cooking process with the remaining polenta rounds until all are golden and cooked through.
Divide the warm polenta pancakes evenly among three serving plates, arranging them in a stack or slight overlap.
Scatter fresh berries around and over the polenta on each plate.
Lightly dust the polenta pancakes with powdered sugar, then drizzle generously with pure maple syrup.
Top each serving with a pat or two of soft butter and serve immediately while still warm, allowing the butter to melt into the syrup.
