To make polenta batter:

1. Preheat the oven to 375 degrees.
2. Bring the milk to a simmer in a large sauce pan over medium-high heat.
3. Whisk in cornmeal, lower heat and stir for 3-5 minutes until cornmeal is cooked.
4. Whisk in the melted butter, brown sugar, salt, cinnamon, nutmeg, baking powder and vanilla extract. Then whisk in the eggs until incorporated. If the mixture is thick, whisk in ½ cup milk, or as much as needed to make it pancake batter consistency.
5. Pour the mixture into a 9x13 edged baking sheet that has been coated with cooking spray.
6. Shake pan from side to side until the polenta is level. Place in preheated oven for 22-27 minutes, or until toothpick in center comes out clean.
7. Allow to cool on the counter, then place in the refrigerator for 1 hour or freezer for 30 minutes. Slice in to French toast stick size pieces.

To make French toast sticks:

1. Whisk together the milk, eggs and cinnamon in a large bowl.
2. Heat a large nonstick skillet coated with cooking spray to medium-high heat. Dip each polenta stick into the egg and milk mixture and place on the skillet and cook on each side until browned and crispy (you can probably do 3-5 at a time, depending on how big the pan is).

To make dipping sauces:

1. Whisk together the honey and melted butter. Pour the honey butter in a small bowl.
2. Pour the maple syrup in a separate small bowl.
3. Serve the French toast polenta sticks with maple syrup and honey butter for dipping.