Polenta "French Toast" Sticks

Recipe by The Gourmet RD

So, you guys.  I love breakfast for dinner.  I often find myself scrambling eggs with spicy sausage and veggies for dinner.  It allows me to be kinda lazy in the kitchen on weeknights, but it's really

Ingredients

• 5½ cups milk {any variety} (divided)
• 1½ cups coarse ground yellow cornmeal
• 2 tbsp butter (melted)
• ¼ tbsp brown sugar
• ½ tsp salt
• 2 tsp + ½ Tbsp. cinnamon (divided)
• ½ tsp nutmeg
• ½ tbsp baking powder
• 2 tsp pure vanilla extract
• 5 eggs + 1 egg white, lightly beaten (divided)
• cooking spray
• ¼ cup maple syrup
• ¼ cup honey + 1 Tbsp. melted butter

Method

1. Preheat oven to 375°F. Bring 4 cups 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 1 Tbsp. melted butter, brown sugar, salt, 2 tsp. cinnamon, nutmeg, baking powder and vanilla extract. Then whisk in 2 eggs + egg white until incorporated. If mixture is thick, whisk in ½ cup milk, or as much as needed to make it pancake batter consistency. Pour 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 remaining 3 eggs, milk and cinnamon in a large bowl. Heat a large nonstick 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}. 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.

View the recipe instructions at The Gourmet RD