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 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

Steps:

• Combine the milk, water, salt and cornmeal in a 2 or 3 quart heavy bottomed saucepan. Stir with a fork to eliminate lumps. Heat just to a boil (but without scorching). Reduce heat to low and simmer for 25 minutes, stirring occasionally with a wooden spoon. If, near the end of cooking, the polenta is becoming to thick and heavy to stir, add 1 or more tablespoons cold water to loosen the mixture enough to be able to stir it and maintain a creamy consistency..
• Remove from the heat. Add butter, 1/4 cup Parmesan, and the herbs, and stir quickly to incorporate. Pour the still-hot polenta into a buttered cake pan and smooth evenly with a spatula. Cool thoroughly until firm before cutting into serving portions. If prepared ahead of time, the polenta can be covered and refrigerated, uncut, for several hours or overnight.
• To toast the polenta, turn it out of the pan and cut into the desired serving size and shape. Place the pieces on a sheet pan, sprinkle with remaining Parmesan and place in a 375 degree oven for 10 minutes. If the top has not browned sufficiently, toast under the broiler briefly before serving.

Steps:

• In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
• Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
• Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.

Steps:

• For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
• Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
• For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.