CRISPY POLENTA SQUARES WITH WARM BLUEBERRY SAUCE

Ingredients

• Water

  Plain, clean water

  3 cup or 710g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  3 cup or 732g

• Cornmeal

  Whole-grain, yellow

  1 ¾ cup or 214g

• Whey protein powder

  Gold Standard, Any flavor, 100% whey protein

  3 scoop (30g) or 90g

• Blueberries

  Raw

  2 cup or 296g

• Honey

  1 tbsp or 21g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Banana

  Raw

  1 medium or 118g

Directions

1. In a large, heavy-duty pot over medium-high heat, bring water and milk to a boil. Add salt and gradually whisk in cornmeal
2. Reduce the heat to low and cook until the mixture thickens and cornmeal is tender, stirring often, about 10 to 15 minutes. Remove from the heat. Add the protein powder and stir until no lumps are visible. Pour the polenta into an 8-inch by 8-inch casserole dish and place in the fridge to set, about 30 to 45 minutes. After the mixture solidifies, cut it into 2-inch by 2-inch squares.
3. To prepare blueberry sauce, add blueberries and honey into a blender. Process until smooth, about 1 minute
4. Warm oil in a large skillet over medium-high heat. Working in batches, brown polenta squares, cooking about 2 minutes per side. Transfer polenta squares to a dish.
5. Add blueberry sauce to the skillet. Stirring constantly, let the blueberry sauce warm over medium-high heat. Pour hot blueberry sauce over polenta and top with banana slices.