Slowly add cornmeal, stirring all the time with a small whisk.
Turn heat way down to a very slow simmer.
Add oil and salt.
Cook polenta for about 40 minutes.
You need to stir the polenta every 30 seconds.
Gather and measure the apricots, almond meal, pumpkin, flax and sesame seeds.
This can be done while polenta is cooking but you must remember to stir as needed.
When polenta is cooked, add the fruit, seeds and nuts.
Mix well and remove from heat.
Line 2 sheet pans with foil and lightly oil with a few drops of olive oil.
Using a scoop or ladle, place three ounces of polenta onto foil as you would if you were making pancakes.
Let polenta cool for a while and then place pans into fridge to chill for about an hour.
Remove pans from the fridge.
Peel pancakes off of the foil and place into large plastic bags or other reusable container.
Keep pancakes in fridge until needed.
To Serve:
Heat Oven To 375°.
Place pancakes back on lightly oiled sheet pans.
Bake in over for 30 minutes.
Remove pancakes from oven an place onto a plate.
Serve with maple syrup or agave nectar and some fresh berries.
Note: I like to reserve a cup or two of the hot polenta to eat as a snack with a touch of maple syrup
New Taste Thinking:
I would imagine that the first question someone would have about this recipe would be about the extra cooling step and also the long baking time at the end. Both these steps are important because they allow the pancakes to form an outside skin. This skin will give you a somewhat crispy outside shell and a creamy, delicious inside. If you avoid these steps you will just have mushy polenta on your plate...trust me!
