Polenta French Toast (gluten free and low FODMAP)
- Heat a frying pan over medium heat. When hot, add oil and polenta triangles.
- Meanwhile put blueberries, raspberries and maple syrup into a small ceramic dish. Microwave on full for 1 1/2 minutes.
- After 2-3 minutes, turn polenta over. It should be a lovely golden brown colour on the cooked side. Cook for a further 2-3 minutes until browned. When done, remove from pan and place on absorbent paper.
- On each of 2 large serving plates, stack 2 polenta triangles on top of eachother. Top with berry compote and dollop with yoghurt.
- Eat immediately