Gluten Free Polenta French Toast Recipes

Steps:

• Make the polenta: Bring water and salt to a boil in a 2-quart pot. Add cornmeal in a slow, steady stream, stirring constantly. Cook, stirring often, until mixture begins to thicken, about 4 minutes. Reduce heat to medium-low, and cook, stirring often, for 1 hour.
• Stir in syrup, raisins, cinnamon, zest, nutmeg, and milk. Cook for 30 minutes. Spread polenta onto a parchment-lined rimmed baking sheet, and let cool. Cover, and refrigerate overnight.
• Make the "French toast": Cut cold polenta into 4-inch squares; cut each square into 2 triangles. Heat a large nonstick pan over medium heat. Coat pan with cooking spray. Toss polenta triangles with corn flour, dusting off excess. Add to pan; cook until golden brown, about 2 minutes per side. Serve with maple syrup and raspberries.

Steps:

• Bring water and salt to a boil in a medium saucepan over medium heat. Add cornmeal in a slow steady stream, whisking constantly. Cook until beginning to thicken, stirring frequently, about 4 minutes. Reduce heat to low and cook, stirring often, 30 minutes.
• Add syrup, cinnamon, orange zest, nutmeg, and milk; stir well. Cook another 30 minutes on low. Pour into parchment-lined 13x9 baking dish and cool to room temperature. Cover with plastic and refrigerate overnight.
• Cut polenta into squares, then cut each square diagonally into triangles. Melt butter (2 tbsp per 4 triangles) in a large skillet. Dip both sides of each triangle in flour, patting off excess, then fry until crisp and brown on both sides. Dust with powdered sugar and serve with maple syrup and fruit.