Polenta "French Toast"
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- Yield Serves 12
Ingredients
FOR THE "FRENCH TOAST"
- Vegetable oil, cooking spray
- 1/4 cup corn flour (see the Guide)
- 1/2 cup pure maple syrup
- 1/2 cup raspberries
FOR THE POLENTA
- 6 1/2 cups water
- 1/2 teaspoon coarse salt
- 2 cups cornmeal (not quick-cooking)
- 1/2 cup pure maple syrup
- 1 cup raisins
- 2 teaspoons ground cinnamon
- Finely grated zest of 1 orange
- 1/8 teaspoon freshly grated nutmeg
- 1 cup low-fat (2 percent) milk
Directions
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Make the polenta: Bring water and salt to a boil in a 2-quart pot. Add cornmeal in a slow, steady stream, stirring constantly. Cook, stirring often, until mixture begins to thicken, about 4 minutes. Reduce heat to medium-low, and cook, stirring often, for 1 hour.
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Stir in syrup, raisins, cinnamon, zest, nutmeg, and milk. Cook for 30 minutes. Spread polenta onto a parchment-lined rimmed baking sheet, and let cool. Cover, and refrigerate overnight.
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Make the "French toast": Cut cold polenta into 4-inch squares; cut each square into 2 triangles. Heat a large nonstick pan over medium heat. Coat pan with cooking spray. Toss polenta triangles with corn flour, dusting off excess. Add to pan; cook until golden brown, about 2 minutes per side. Serve with maple syrup and raspberries.
Cook's Note
This sweetened polenta can also be served soft, like oatmeal. Instead of spreading the polenta on a sheet in step 2, spoon it into a bowl and serve hot. Find corn flour at natural-foods stores, or use superfine cornmeal to dust the triangles.
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