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.