Polenta "French Toast"

From Martha Stewart Living, not sure which issue.

This sweetened polenta can also be served soft, like oatmeal. Instead of spreading the polenta on a sheet in step 2, spoon it into a bowl and serve hot. Serves 12.

For the polenta:
6 1/2 C water
1/2 tsp salt
2 C cornmeal (not quick-cooking)
1/2 C pure maple syrup
1 C raisins
2 tsp ground cinnamon
Finely grated zest of 1 orange
1/8 tsp nutmeg
1 C low-fat milk (substitute soy-milk)

For "French Toast":
1/4 C corn flour
1/2 C pure maple syrup
1/2 C raspberries

1. Make the polenta: Bring water and salt to boil in 2-quart pot. Add cornmeal in slow, steady stream, stirring contantly. Cook, stirring often, until mixture begins to thicken, about 4 min. Reduce heat to medium-low and cook, stirring often, for 1 hour.

2. Stir in syrup, raisins, cinnmon, zest, nutmeg, and milk. Cook for 30 min. Spread polenta onto parchment-lined rimmed baking sheet, and let cool. Cover, and refrigerate overnight.

3. Make the "french toast": cut cold polenta into 4in 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.

Nutritional info per 2 wedges:
207 calories
0g saturated fat
0g unsaturated fat
2 mg cholesterol
49 g carbohydrate
59 mg sodium
3 g protein
3 g fiber