Savory Corn Waffles

Ah, waffles, who doesn’t love them?  I’ve been wanting to make waffles for quite a while now, but more than just flour waffles, waffles with corn meal.  I found a fantastic-looking recipe for gluten-free lunch waffles on Joy the Baker’s blog and was thus inspired.  These waffles are absolutely delicious…  Crisp outside, soft delicate inside, and subtle zest.  These would be fantastic served with a fried egg, a fruit salad, or tzatziki.  Or, you could just eat them plain, like I did.  Another great thing about these yummies is that they freeze well (just like almost any other waffle or pancake); simple microwave them to take off the internal frost and pop them in the toaster to finish.

If you don’t have a waffle iron, then you need to go and get one.  These are superb, and you absolutely must make them!

Since I’m not averse to gluten, I don’t have specialty gluten-free flours on hand.  I opted to just swap out the gluten-free flour for plain old unbleached, all-purpose flour and it worked just fine.  I used quick-cooking grits, but you could use polenta (they’re practically the same thing).

Savory Corn Waffles

Inspired from Joy the Baker (http://joythebaker.com/2012/04/gluten-free-lunch-waffles-with-apples-and-prosciutto/#more-8381)

1 cup water

0.5 cup yellow or white grits or polenta

1 cup milk

1 small clove of garlic, finely minced

1 cup unbleached all-purpose flour

0.75 teaspoon kosher salt

1 teaspoon baking powder

1 teaspoon freshly ground black pepper

pinch of cayenne

1 egg

a small handful of Italian flat-leaf parsley, chopped

 

If you have a waffle iron that takes a while to heat up, go ahead and plug it in.  In a small saucepan, bring your water to a boil and stir in the grits or polenta.  Cook over low-medium heat for about 2-3 minutes, or until the water is fully absorbed.  Pour in your milk and toss in your garlic, mix until creamy and set aside.

In a medium bowl, mix together your flour, salt, baking powder, pepper, and cayenne.

Pour in your cooled grits and crack in your egg.  Mix thoroughly to combine and fold in your parsley.  The batter will be very thick; that’s exactly how you want it.

Cook waffles according to your machine’s instructions, until golden.  I used a small ladle to spoon separate “pancakes” of batter onto the iron (I would figure it was 3-4 tablespoon’s worth).  Serve warm.

Makes about 14 small waffles.

 

 

 

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