Fry

Buttery Breakfast Fried Polenta Slices

Name: Buttery Breakfast Fried Polenta Slices
Yield: Makes 6 servings
Cuisine: American
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

by: Loves Food Loves to Eat

December 2, 2009

1 Ratings

Makes 6 servings

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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

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

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.
Pour mixture into a loaf pan, and refigerate over night.
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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14 Reviews

Write a Review

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 December 3, 2018

How do you prevent, or at least minimalize, the spitting while frying the polenta?

Brenm December 20, 2019

Dipping each slice in flour will help some, plus it makes a nice crispy crust.

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 October 28, 2017

I fry each slice to taste.
some like it more crispy than others.
Good luck

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 January 8, 2021

Slice it

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. February 4, 2017

Nope it's correct: "Combine 2.5 cups water and salt in a saucepan-boil. Mix polenta with remaining water..."

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. 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. 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.