Polenta Pancakes with Smoked Salmon & Philly

• 3/4 cup polenta
• 1 cup boiling water
• 2 eggs, lightly beaten
• 1/2 cup buttermilk
• 3/4 cup gluten free flour
• 1/4 cup chopped chives
• 125g PHILADELPHIA Spreadable Cream Cheese
• 2 tablespoons gluten free seeded mustard
• 200g smoked salmon

1. Combine polenta and water, allow to sit for 5 minutes.
2. Stir through eggs and milk.
3. Then fold in flour and chives until smooth.
4. Pour tablespoon measures into a lightly oiled preheated pan and cook over a medium heat until bubbles appear, turn over and cook a further minute until golden and cooked through.
5. Combine Philly* and mustard.
6. Serve pancakes spread with Philly* mix and top with smoked salmon.

polenta, boiling water, eggs, buttermilk, flour, chives, philadelphia, mustard, salmon

Taken from www.kraftrecipes.com/recipes/polenta-pancakes-smoked-salmon-philly-104215.aspx (may not work)