Last night my friend Chrissy stayed for the night. We met wwwayyy back in high school but have still managed to keep in touch.
Chrissy and I: Behold the bangs. I kind of miss them.
Chrissy stayed over in order for us to watch the VMAs and consume an endless amount of sugar-laden snacks. There were pop tarts. There were cookies. And there was a particularly yummy Greek chocolate bar that I pretty much ate half of. Enough about my "lost night", though.
This morning I figured that we needed something a bit more wholesome so I whipped out my Eat, Drink, and Be Vegan and similarly whipped up a batch of the polenta pancakes.
It was my first time making these and while I have to point out that the preparations are a bit messy, they really are easy to make and turned out wonderfully. Even early in the morning with my eyes still bleary from sleep (and my fears that the olive oil I was using would make the pancakes all funky) they came out edible. And dare I say, delicious?
1 tube of prepared polenta
canola oil (I used olive oil)
Start off by unwrapping the polenta and taking a vegetable peeler to peel away the waxier outer layer of the polenta. Next, slice the polenta into 1/4 inch discs. In a small bowl mix together the cinnamon and sugar and dredge the polenta slices in it.
Meanwhile, heat the oil in a nonstick skillet. Add the polenta slices (you will have to do two flights of them) and cook the first side for 3-4 minutes. Flip and cook the other side for 2 minutes. Remove the polenta and sprinkle with any remaining cinnamon and sugar.
Serving with maple syrup is optional BUT I think it really made a difference in the taste.
** Dreena Burton recommends serving these with sliced bananas which I think is pretty much a rad idea. If you are like me, though, and are going through a banana-dry-spell, don't fret. They are just as good without them.