The thought of being able to make this fried polenta this morning was definitely the motivation I needed to remove the pillow from over my head and crawl out of bed. Take that you evil Monday!
one batch of polenta, such as Creamy Brown Sugar Vanilla Polenta, chilled over night in a loaf pan
3 tbsp. oil
1/4 cup cornmeal
In a heavy bottom skillet, such as cast iron, heat oil over medium low heat.
Slice polenta to desired thickness. Coat each side with cornmeal. Fry in hot oil under desired brownness is reached. Flip and cook the other side. I like mine to be a little extra crispy on the outside while soft inside so I cut thick slices and cook for 5-8 minutes per side until browned and extra crispy.
Top with butter and syrup or other desired topping.