Polenta "French Toast"

Polenta "French Toast" (Adapted from MS - Whole Living)

For the polenta

6 1/2 cups water
2 cups coarse cornmeal
1/2 teaspoon salt
1 cup milk
1/2 cup pure maple syrup
1/3 cup dark raisins
1/3 cup golden raisins
2 teaspoons cinnamon
fresh grated zest of 1 orange
1/8 teaspoon fresh grated nutmeg

For the "French Toast"

1/3 cup very fine cornmeal or corn flour
butter
pure maple syrup, warmed for serving

To prepare the polenta

In a large pot, bring water to a boil. Gradually whisk in cornmeal and salt. Cook, whisking, until the mixture begins to thicken, about 4 minutes. Reduce heat to low and cook, stirring often, until very thick, about 50 to 60 minutes. Stir in milk, syrup, raisins, cinnamon, zest and nutmeg - continue to cook, stirring often, for 30 minutes. Scoop polenta into a large, rimmed baking sheet lined with parchment paper - spread to form an even layer. Let mixture cool - cover and place into the refrigerator to chill overnight.

To prepare the "French toast"

Remove cover from the polenta and slice the slab into 12 large squares - slice each square in half on the diagonally to form 2 triangles.

Heat a large skillet or griddle over medium heat.

Dust polenta triangles with corn flour, shaking off any excess. Add enough butter in the bottom of the skillet or top of the griddle to coat with a thin layer. Add slices to pan - cook until each side is golden brown, about 2 minutes per side. Serve with warmed maple syrup.

Makes about 6 to 8 servings.

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