Fry

Buttery Breakfast Fried Polenta Slices

by:
December  2, 2009
5
1 Ratings
Buttery Breakfast Fried Polenta Slices
  • Makes 6 servings
Author Notes

My mom made this simple breakfast all the time when I was a kid, and it was one of my favorites! The outside is crispy and buttery, and the inside is creamy and soft. Topped with warm maple syrup, these are better than pancakes any morning of the week! —Loves Food Loves to Eat

What You'll Need
Ingredients
  • 3.5 cups water
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 1/4 cups dried polenta or yellow corn meal
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla
  • butter for frying
Directions
  1. Combine 2.5 cups water and salt in a saucepan-boil. Mix polenta with remaining water until water is dissolved, and stir in cinnamon, brown sugar, and vanilla. Add to boiling water. Stir constantly and reduce heat to low. Simmer, stirring, until thickened.
  2. Pour mixture into a loaf pan, and refigerate over night.
  3. In skillet, heat butter over medium heat. Slice polenta in 1/2 inch slices and fry on each side until golden and crispy. Serve with warm maple syrup.
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  • Sherry Willett Crider
    Sherry Willett Crider
  • Loves Food Loves to Eat
    Loves Food Loves to Eat
  • Melissa Duff
    Melissa Duff
  • Valerie
    Valerie

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14 Reviews

Sherry W.
Sherry W. January 8, 2021
I cannot wait to try this! I have never tried polenta. I know I will love because I love cornbread and cream of wheat, which kinda reminds me of.
 
Valerie
Valerie December 3, 2018
How do you prevent, or at least minimalize, the spitting while frying the polenta?
 
Brenm
Brenm December 20, 2019
Dipping each slice in flour will help some, plus it makes a nice crispy crust.
 
Valerie
Valerie December 21, 2019
I have always dipped in flour and it still spits like crazy. I have been told I should use the broiler but I have not done that yet.
 
Dan
Dan October 28, 2017
I fry each slice to taste.
some like it more crispy than others.
Good luck
 
Eden
Eden October 27, 2017
Gi..it doesnt say, but do you fry the entire loaf pan full of polenta in the butter, or slice it then fry the individual pieces?
 
Valerie
Valerie January 8, 2021
Slice it
 
Nora R.
Nora R. February 4, 2017
Hmm, the ingredients list says 3.5 Cups of water, the recipe directions say to boil 2.5 Cups water and I don't see any mention of what to do with the left over 1 Cup. I assume one of those numbers is wrong?
 
Loves F.
Loves F. February 4, 2017
Nope it's correct: "Combine 2.5 cups water and salt in a saucepan-boil. Mix polenta with remaining water..."
 
Dan
Dan January 20, 2017
Made it from scratch using corn meal. Followed directions and it turned out perfect the first time. I did however cut down on the cinnamon the second time we had it. just personel taste.
 
Loves F.
Loves F. February 28, 2013
Hi Melissa, I'm sorry the recipe didn't work out for you! It definitely is written for dry polenta, not pre-cooked. Did you buy the kind in the tube? If so, it should already be thick enough to be sliced and just fried, no need to simmer if it's already cooked!
 
Melissa D.
Melissa D. February 28, 2013
I attempted to make this today using store bought, pre cooked polenta, and it definitely cannot be used in this recipe. It did not dissolve in the water and remained very grainy. Also, the author doesn't give any indication of how long to simmer it out what the consistency should look like other than "thick." Mine was apparently not thick enough and had to be transfered to the freezer.
 
Loves F.
Loves F. February 28, 2013
Hi Melissa, I'm sorry the recipe didn't work out for you! It definitely is written for dry polenta, not pre-cooked. Did you buy the kind in the tube? If so, it should already be thick enough to be sliced and just fried, no need to simmer if it's already cooked!
 
Loves F.
Loves F. February 28, 2013
(ps. I just updated the ingredients to make clear it should be dry/uncooked polenta).