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Fried Polenta
Preparation info
6
portions- Difficulty
Easy
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
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 2 tablespoons 1
Method
- Butter an
8½ × 4½ -inch - 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.
- Unmold the chilled polenta and cut it into ½-inch-thick slices. Melt the
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