Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Cheddar & Jalapeño Baked Breakfast Grits
Baked Breakfast Grits with cheddar & jalapeño, prepared as a satisfying breakfast.
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- 30 min
- Calories
- 448 kcal
- Protein
- 18.6 g
- Carbohydrates
- 61 g
- Fat
- 14.7 g
- Fiber
- 5 g
Ingredients
- 65 g polenta
- 170 g milk
- 30 g cheddar
- 15 g jalapeno
Instructions
- Weigh and prepare all ingredients for one serving. Polenta and milk quantities are measured as listed; dry grains and flours are weighed dry.
- Cook polenta in milk and water until thick. Fold in the additions, spoon into a small baking dish and bake at 190°C until lightly browned.
- Add cheddar (30 g) and jalapeno (15 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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