-
1
1.
-
2
Preheat oven to 375 degrees F. 2.
-
3
Bring 4 cups of the milk to a simmer in a large saucepan over medium-high heat.
-
4
Whisk in cornmeal, lower heat and stir for 3-5 minutes until cornmeal is cooked.
-
5
Remove from heat.
-
6
3.
-
7
Whisk in half of the melted butter as well as the brown sugar, salt, cinnamon, nutmeg, baking powder and vanilla extract.
-
8
Then whisk in 2 eggs and the egg white until incorporated.
-
9
If mixture is thick, whisk in 1/2 cup milk, or as much as needed to make it pancake batter consistency.
-
10
4.
-
11
Pour mixture into a 9x13 rimmed baking sheet that has been coated with cooking spray.
-
12
5.
-
13
Shake pan from side to side until the polenta is level.
-
14
Place in preheated oven for 22-27 minutes, or until a toothpick inserted in the center comes out clean.
-
15
Remove from oven.
-
16
6.
-
17
Allow to cool on the counter, then place in the refrigerator for 1 hour or freezer for 30 minutes.
-
18
Slice into French toast stick size pieces.
-
19
7.
-
20
Whisk together remaining 3 eggs, milk and cinnamon in a large bowl.
-
21
8.
-
22
Heat a large non-stick skillet coated with cooking spray to medium-high heat.
-
23
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).
-
24
Remove cooked sticks to a plate and finish cooking the rest.
-
25
9.
-
26
For dipping sauces, whisk together honey and remaining melted butter.
-
27
Place honey butter in a small bowl, and pour maple syrup in a separate small bowl.
-
28
Serve polenta sticks with honey butter and maple syrup.
