Polenta French Toast Sticks - cornmeal

Method

• 1.
• Preheat oven to 375 degrees F. 2.
• Bring 4 cups of the milk to a simmer in a large saucepan over medium-high heat.
• Whisk in cornmeal, lower heat and stir for 3-5 minutes until cornmeal is cooked.
• Remove from heat.
• 3.
• Whisk in half of the melted butter as well as the brown sugar, salt, cinnamon, nutmeg, baking powder and vanilla extract.
• Then whisk in 2 eggs and the egg white until incorporated.
• If mixture is thick, whisk in 1/2 cup milk, or as much as needed to make it pancake batter consistency.
• 4.
• Pour mixture into a 9x13 rimmed baking sheet that has been coated with cooking spray.
• 5.
• Shake pan from side to side until the polenta is level.
• Place in preheated oven for 22-27 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven.
• 6.
• Allow to cool on the counter, then place in the refrigerator for 1 hour or freezer for 30 minutes.
• Slice into French toast stick size pieces.
• 7.
• Whisk together remaining 3 eggs, milk and cinnamon in a large bowl.
• 8.
• Heat a large non-stick skillet coated with cooking spray to medium-high heat.
• Dip each polenta stick in to the egg and milk mixture and place on the skillet and cook on each side until browned and crispy (you can probably do 3-5 at a time, depending on how big the pan is).
• Remove cooked sticks to a plate and finish cooking the rest.
• 9.
• For dipping sauces, whisk together honey and remaining melted butter.
• Place honey butter in a small bowl, and pour maple syrup in a separate small bowl.
• Serve polenta sticks with honey butter and maple syrup.