Polenta French Toast

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Polenta French Toast


For the Polenta:

6½ cups water

½ teaspoon coarse salt

2 cups cornmeal

½ cup pure maple syrup

2 teaspoons ground cinnamon

Grated zest of 1 orange

Pinch freshly grated nutmeg

1 cup milk

For the French Toast:

½ cup flour (corn, semolina or all-purpose)

Butter (for frying)



1. Make the polenta: Bring water and salt to a boil in a large saucepan. Add cornmeal in a slow, steady stream, whisking constantly. Cook, stirring often, until mixture begins to thicken, about 4 minutes. Reduce the heat to low, and cook, stirring often, for about 30 minutes.

2. Whisk in the syrup, cinnamon, orange zest, nutmeg and milk. Cook for another 30 minutes. Spread polenta into a parchment-lined rimmed baking sheet, and let cool. Cover and refrigerate overnight.

3. Make the French toast: Cut the cold polenta into squares and cut each square into two triangles. Heat a large pan over medium-high heat and melt about 2 tablespoons of butter per four triangles. Toss the polenta squares with flour, dusting off excess. Add to the pan and cook, turning, until golden brown on all sides. Serve with maple syrup, powdered sugar, and fruit.

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(Recipe adapted from Martha Stewart Living, April 2009)

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