Polenta French ToastSubmitted by: MODEL_BEHAVIOR
IntroductionGreat french toast for a brunch, best made the night before and sliced the following morning. Great french toast for a brunch, best made the night before and sliced the following morning.
2 quarts vanilla soy milk
2 tablespoons soy margarine (Earth Balance) plus more for sauteing
2 cups coarse stone-ground yellow cornmeal
4 tablespoons maple syrup
1/2 cup golden raisins
Invert pan onto cutting board and slice polenta into 16 wedges.
Heat a griddle or cast-iron pan. Add more Earth Balance or spray pan with nonstick spray and saute wedges until golden brown on both sides.
Number of Servings: 8
Recipe submitted by SparkPeople user PRIZALEE.