When you saw 3 Ps of breakfast were you expecting something more than polenta, pecans and pineapple? Maybe you were hoping that the 3 Ps were different ingredients or possibly you thought there is no way I would put those together to make a meal.
Lucky for you I can have a vivid imagination when it comes to being in the kitchen. When I saw the polenta in my pantry and knew that there were pecans from my Chocolate Pumpkin Pecan Waffles leftover. Throw in freshly sliced pineapple in the refrigerator and I went to work on meal planning for a lunch time waffle to keep the #wafflestreak going. I am currently on Day 15 of #wafflestreak and have plans for it to reach 17 days.
Here are some of the health benefits of the three prime ingredients:
Polenta: Polenta is a low carbohydrate food rich in vitamin A and C. The level of beta-carotene has health benefits like, cancer and heart disease prevention.
Pecans: Pecans are a healthy fat as they are a rich source of monounsaturated fatty acids. They are high in antioxidants, vitamin E, beta-carotene, lutein and several important B-complex groups.
Pineapple: Pineapples taste great and they provide plenty of health benefits. They are packed with Vitamin A, vitamin C, calcium, phosphorus, and potassium. They are also rich in fiber which contributes to weight loss.
Polenta Fries, Pecan Waffles And Pineapple Recipe
Ingredients: 1/4c polenta, 1c water, Italian Seasonings, plastic wrap, baking dish
Nutritional Information: 130 calories, 27g Carbohydrates, 0g Fat, 3g Fat, 2g Fiber
- Bring water to a boil then add in polenta and reduce to simmer.
- Stir polenta until all the water is absorbed.
- Line baking dish with plastic wrap so that it comes over the side of the baking dish.
- Pour polenta into baking dish and wrap with plastic wrap then place in refrigerator and allow to set for minimum of 2 hours.
- Preheat oven to broil.
- Remove polenta and plastic wrap from refrigerator and cut into fries.
- Place fries back into baking dish and spray with a little cooking spray.
- Place in oven and allow to bake for 20 minutes until a crunch begins to form.
- Flip polenta fries and bake for another 15-20 minutes until baked through and a crunch texture has formed.
Ingredients: 1/2c garbanzo bean flour, 1/4c coconut milk (unsweetened), 1oz pecans (crushed), 1 egg
Nutritional Information: 497 calories, 42g Carbohydrates, 30g Fat, 21g Protein, 13g Fiber
- In a bowl combine flour, egg and milk then set aside.
- In a sandwich bag place nuts then cover with a dish towel and crush with rolling-pin, meat tenderizer or a can.
- Add 75% of the pecans into the batter and combine well.
- Heat waffle iron then pour in batter and cook per manufacturer’s directions.
To assemble plate follow these steps:
- Place pecan waffle down on plate then top with 2 polenta fries and continue until last waffle is placed on top.
- Place remaining polenta fries on the side of the plate.
- Chop pineapple and add to side of waffles and polenta.
- Serve dish with honey and sriracha.
- My waffle batter is thick and I cook my waffles on medium-high so that they get a crunchy exterior with a chewy interior.
- Waffles take no time to cook so make batter then set into refrigerator while polenta fries cook.
- In last 10 minutes of the polenta cooking start making the waffles so all come out at same time.
- Polenta fries are great dipped into the honey or the sriracha or both.