Bring the non-dairy milk and dates to a boil in a medium saucepan. Remove from heat and pour into a high-powered blender. Puree with 1 teaspoon of the
cinnamon, the maple extract, 1/2 teaspoon of the vanilla powder or vanilla extract and the nutmeg. In the same pan, bring the water to a boil and whisk in the polenta and ground chia. Lower the heat, stir in the date and non-dairy milk puree and simmer for 12-15 minutes, whisking every few minutes. Let cool for a few minutes, and then pour into a parchment-lined non-stick baking pan (see note). Let cool and refrigerate for several hours or overnight.
When the polenta has set, flip out onto a cutting board and cut into quarters and then cut each quarter diagonally, forming 8 triangles. Place the polenta triangles on a Silpat-lined or non-stick sheet pan and bake in at 375 degree F until golden. Flip over and lightly brown the other side, being careful not to burn them.
To make the compote, in a high-powered blender, puree 1 pint of the fresh blueberries (or half of the frozen blueberries) with the other 1/2 teaspoon cinnamon and the remaining vanilla.
Warm the blueberry puree in a small saucepan over medium-low heat, stir in the remaining blueberries and serve on top of the French toast polenta triangles. Dust with extra cinnamon, if desired.
Note: An 8x8 inch baking pan works well for 4 servings.
