Quick Cornmeal Pancakes


  • 1 cup fresh raspberries
  • Maple syrup
  • 1 (16-ounce) tube plain polenta, cut into 16 slices
  • Vegetable oil

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pat polenta slices dry with a paper towel. Cook 4 minutes on each side or until lightly brown and crisp. Serve warm with syrup and raspberries.

View full recipe at My Recipes


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