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Polenta "French Toast"

Fried wedges of polenta get their nuanced sweetness and spice from orange zest, cinnamon, raisins, and pure maple syrup. Corn and products derived from corn, such as popcorn, corn flour, and cornstarch, are gluten-free by nature.

  • servings: 12

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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

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.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Martha Stewart Living, April 2009

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