Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Sweet Corn & Paprika Baked Breakfast Grits
Baked Breakfast Grits with sweet corn & paprika, prepared as a satisfying breakfast.
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- 30 min
- Calories
- 427 kcal
- Protein
- 14.8 g
- Carbohydrates
- 82.5 g
- Fat
- 6.6 g
- Fiber
- 8 g
Ingredients
- 65 g polenta
- 170 g milk
- 100 g corn
- 3 g paprika
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 corn (100 g) and paprika (3 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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