Tangelo-Polenta Cakes with Strawberries

I am a sucker for brunch-type items covered in strawberries and drizzled with yogurt.  This is a gluten-free recipe that is not as quick as pancakes or waffles but can be prepared in advance or overnight and then cooked quickly just before serving.

Remove the zest from 1-2 Tangelos and then squeeze the juice until you have 1 C.  Mix in a medium sized pot with 1 1/2 C. water and bring to a boil.  Lower the heat and slowly stir in 1 C. of polenta.  Simmer until it thickens, adding 1/2 t. salt, 1/2 t. vanilla extract, and 1 T. maple syrup or honey.’

Oil a 9 inch pie pan and pour the polenta in.  Refrigerate for at least one hour.

Remove the polenta from the fridge and cut into wedges.  Wash, trim and slice 1 basket of strawberries.  Drizzle with 1/2 t. maple syrup or honey.

Preheat the oven to 250.

Heat oil or butter in a non-stick skillet and fry the polenta wedges on both sides in batches of 3-4.  Keep the fried wedges in the oven while you finish.

Serve the wedges topped with berries and drizzled with your favorite yogurt.

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