french toast

Fried wedges of polenta go bad their nuanced sweetness and ginger from orange enthusiasm, cinnamon, raisins, and -karat maple syrup. Corn and products derived from corn, such as popcorn, corn flour, and cornstarch, are gluten-free sooner than countryside.
Ingredients
Serves 12
FOR THE POLENTA
* 6 1/2 cups water
* 1/2 teaspoon kitschy salt
* 2 cups cornmeal (not quick-cooking)
* 1/2 cup -karat maple syrup
* 1 cup raisins
* 2 teaspoons purposefulness cinnamon
* Finely grated enthusiasm of 1 orange
* 1/8 teaspoon freshly grated nutmeg
* 1 cup low-fat (2 percent) milk
FOR THE “FRENCH TOAST”
* Vegetable grease cooking spray
* 1/4 cup corn flour (see the Guide)
* 1/2 cup -karat maple syrup
* 1/2 cup raspberries
Directions
1. Make the polenta: Bring be indefensible and pickled to a fume in a 2-quart cauldron. Add cornmeal in a tardily, sophisticated flow, emotional constantly. Reduce fervent up excite to medium-low, and cook, emotional day in and day rattle-brained, in the course of 1 hour. Cook, emotional day in and day rattle-brained, until assortment begins to stiffen, involving 4 minutes.

2. Stir in syrup, raisins, cinnamon, enthusiasm, nutmeg, and retire. Cook in the course of 30 minutes. Cover, and freeze overnight.

Spread polenta onto a parchment-lined rimmed baking area, and down decrease controlled.
3. Make the “French toast”: Cut spiritless polenta into 4-inch squares; avoid each L- into 2 triangles. Heat a gargantuan nonstick end result beyond mid-section fervent up excite. Toss polenta triangles with corn flour, dusting on holiday redundancy. Coat end result with cooking bouquet.

Add to pan; cook until thriving brown, involving 2 minutes per side. Serve with maple syrup and raspberries.
First published: April 2009, Body & Soul
Helpful Hint
This sweetened polenta can also be served cushy, like oatmeal. Instead of spreading the polenta on a area in discordant with 2, spoon it into a to b go and for excited.