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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


Total time

105 minutes

Cuisines

French

Courses

Breakfast


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.

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