Toasted Polenta Waffles with Whipped Ricotta and Winter Citrus Syrup

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Ingredients

3/4 cup fine yellow cornmeal, lightly toasted
3/4 cup all-purpose flour
1/2 cup cornstarch
1 1/4 tablespoons baking powder
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 1/2 cups whole milk
1/2 cup sour cream
2 large eggs, separated
1 1/2 sticks unsalted butter, melted and cooled slightly
Melted butter or nonstick cooking spray, for the waffle iron
Whipped Ricotta, for serving, recipe follows
Winter Citrus Syrup, for serving, recipe follows
1 cup whole milk ricotta
1/4 cup heavy cream
2 tablespoons confectioners’ sugar
1 teaspoon vanilla bean paste
1 teaspoon finely grated orange zest
Pinch of salt
3-inch piece of citrus zest (removed with a vegetable peeler from the citrus that you are juicing)
1 cup freshly squeezed orange, tangerine or clementine juice
1/2 cup pure maple syrup
2 tablespoons cold unsalted butter, cut into pieces
1 cup segmented orange, tangerine or clementine
Pinch of salt

Heat a medium skillet over medium heat. Add the cornmeal and cook, stirring often, until lightly golden brown and fragrant, about 5 minutes. Transfer to a large bowl and let cool slightly.
Whisk together the cornmeal with the flour, cornstarch, baking powder, sugar and salt. 
Whisk together the milk, sour cream and egg yolks in a medium bowl.
Add the wet ingredients and the 1 1/2 sticks melted butter to the dry ingredients and gently whisk until just combined. 
Beat the egg whites in another medium bowl until soft peaks form. Fold the whites into the batter gently. Cover the bowl and refrigerate for at least 8 hours and up to 12 hours. 
Heat the waffle iron to high heat. Brush the iron with melted butter or spray with nonstick cooking spray. Scoop 1/4 cup of the batter into the iron and cook according to the manufacturer’s directions. Top each waffle with a dollop of the whipped ricotta and a few spoonfuls of the winter citrus syrup.
Combine all of the ingredients in a food processor and process until smooth. Scrape into a bowl. Can be made 1 day in advance, tightly covered and refrigerated.
Combine the zest and juice in a medium saucepan and bring to a boil over high heat. Cook until thickened and reduced by half, 8 to 10 minutes. Remove and discard the zest, stir in the maple syrup and bring to a simmer. Remove from the heat, whisk in the butter until combined. Stir in the citrus segments and salt. Keep warm.