Polenta "French Toast"
Course: Breakfast, BrunchCuisine: AmericanServings
6
servingsPrep time
10
minutesCooking time
35
minutesCalories
320
kcalCrispy-on-the-outside, creamy-on-the-inside polenta slices, pan-fried to golden perfection for a unique twist on French toast.
Ingredients
- FOR THE POLENTA
6 1/2 cups water
1/4 cup corn flour
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
- 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
Directions
- Cook the Polenta:
- In a large pot, bring 6 1/2 cups of water to a boil. Gradually whisk in the corn flour and cornmeal, stirring constantly. Reduce the heat to low and cook, stirring frequently, for 20-25 minutes until the mixture thickens.
- Flavor the Polenta:
- Stir in the maple syrup, raisins, cinnamon, orange zest, nutmeg, and milk. Cook for an additional 5 minutes until all ingredients are well combined and the polenta is smooth.
- Set the Polenta:
- Transfer the polenta mixture to a greased baking dish and spread it evenly. Let it cool completely, then refrigerate for at least 2 hours or until firm.
- Prepare the "French Toast":
- Once the polenta is firm, cut it into slices. In a shallow dish, coat each slice with corn flour. Heat a nonstick skillet over medium heat and coat it with vegetable oil cooking spray. Fry each slice for 2-3 minutes per side until golden brown and crispy.
- Serve:
- Drizzle the fried polenta slices with pure maple syrup and top with fresh raspberries. Serve immediately and enjoy the unique flavors of this Polenta "French Toast".
Notes
- Nutrition Facts (per serving):
Fat: 12 g
Saturated fat: 5 g
Cholesterol: 90 mg
Carbohydrates: 22 g
Protein: 6 g
Sodium: 200 mg
Fiber: 2 g
Sugar: 3 g
