French Toast Baked Polenta Sticks

1 cup polenta (may also be called medium or coarse ground cornmeal or grits)

1 15-ounce can coconut milk

1 1/4 cups water

1 tablespoon ground cinnamon

2 tablespoons maple syrup

1 teaspoon vanilla extract

sea salt

1. Lightly grease a casserole dish. Put the coconut milk and water in a medium to large sized saucepan and place over high heat.
2. Once simmering, reduce heat to medium. While stirring, slowly pour in the polenta. Once all the polenta is mixed in, stir in the cinnamon, maple syrup, vanilla extract, and a pinch of salt.
3. Cook, stirring regularly, until polenta is thickened and will hold its shape. If it looks like the polenta is scorching, reduce heat to medium-low.
4. Press into the casserole dish, spreading evenly, aiming for 1/2 inch thickness. Chill in the refrigerator for at least one hour.
5. Preheat the oven to 450 degrees Fahrenheit. Lightly grease a baking sheet. Invert the polenta onto a cutting board, and slice into pieces around 3-4 inches long and about 1/2 inch wide.
6. Arrange on the baking sheet, and bake for 10-15 minutes, flip the pieces, then continue baking another 10-15 minutes, until golden brown on the outside. Remove and serve with maple dipping sauce.

Maple Dipping Sauce

• 1/4 cup plain non-dairy yogurt
• 1 tablespoon maple syrup
• 1/4 teaspoon vanilla extract

Source