About Recipe

I start by making a basic polenta recipe using stone ground cornmeal with a medium grind so that the polenta has some course texture to it. I replace some of the water with freshly squeezed orange juice for a citrusy infusion. Once the polenta is cooked, I add in extra flavors to give the polenta a sweet taste suited for breakfast. I usually cool the polenta in a baking dish overnight, but a couple hours will do. When the polenta cools, it sets up and can then be dredged in flour and egg before frying. Since I had added a little sugar to the polenta, the outside caramelizes when fried and becomes golden brown, just like the exterior of French toast would be. The inside has a much denser texture, though, because of the richness of the polenta. At this point, you can easily drizzle the polenta “French toast” with some maple syrup, but I like to take it a step further and indulge with caramelized bananas and pecans over the top. I use butter and brown sugar to create a base for the bananas to caramelize. A little cinnamon and salt boost up the flavor, while the pecans add a crunchy bite. For even more sweet indulgence, I eat this with Nutella, because, why not?

Ingredients