Polenta Skock (ready set cook)

• cooked polenta, cooled and set
• 1 egg
• 1 pinch nutmeg
• 1 package frozen sliced peach, thawed
• 14 cup rum
• sugar (if needed)

1. Separate peach slices from juice.
2. In small pot reduce peach juice and rum (add a bit of sugar if absolutely necessary).
3. Slice POLENTA horizontally to sheets 1/2 to 3/4 inch thickness.
4. Dip in the egg beaten with nutmeg.
5. Fry on a lightly oiled griddle like french toast.
6. Add the peach slices to the cooling juice rum mix and top the Polenta with it.
7. This would be dynamite for adding a scoop of vanilla IceCream.

polenta, egg, nutmeg, peach, rum, sugar

Taken from www.food.com/recipe/polenta-skock-ready-set-cook-31313 (may not work)