Ingredients

The following ingredients have 4 Servings
  • 4 cups milk (of choice)
  • 1 ½ cups coarse ground yellow cornmeal
  • 2 tablespoons butter, melted
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon nutmeg
  • ½ tablespoon baking powder
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • Cooking spray
  • 1 ½ cups milk (of choice)
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • ¼ cup maple syrup
  • ¼ cup honey + 1 tablespoon melted butter

Instruction

  • Preheat the oven to 375 degrees.
  • Bring the milk to a simmer in a large sauce pan over medium-high heat.
  • Whisk in cornmeal, lower heat and stir for 3-5 minutes until cornmeal is cooked.
  • Whisk in the melted butter, brown sugar, salt, cinnamon, nutmeg, baking powder and vanilla extract. Then whisk in the eggs until incorporated. If the mixture is thick, whisk in ½ cup milk, or as much as needed to make it pancake batter consistency.
  • Pour the mixture into a 9x13 edged baking sheet that has been coated with cooking spray.
  • Shake pan from side to side until the polenta is level. Place in preheated oven for 22-27 minutes, or until toothpick in center comes out clean.
  • Allow to cool on the counter, then place in the refrigerator for 1 hour or freezer for 30 minutes. Slice in to French toast stick size pieces.
  • Whisk together the milk, eggs and cinnamon in a large bowl.
  • Heat a large nonstick skillet coated with cooking spray to medium-high heat. Dip each polenta stick into 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).
  • Whisk together the honey and melted butter. Pour the honey butter in a small bowl.
  • Pour the maple syrup in a separate small bowl.
  • Serve the French toast polenta sticks with maple syrup and honey butter for dipping.