Julee Rosso, Sheila Lukins

Fried Polenta

Preparation info

  • 6

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

A favorite breakfast. Julee’s grandmother made polenta once a week, and she’d serve it fried with a topping of maple syrup, brown sugar, or powdered sugar—or with lemon juice or berries.

Ingredients

  • ¼ cup golden raisins
  • 2 tablespoons maple syrup
  • 1 recipe

Method

  1. Butter an 8½ × 4½-inch loaf pan.
  2. Stir the raisins and syrup into the cooked polenta, and scrape the mixture into the prepared loaf pan. Cover, and refrigerate until firm, about 2 hours.
  3. Unmold the chilled polenta and cut it into ½-inch-thick slices. Melt the