1 (16-ounce) tube plain polenta, cut into 16 slices
maple syrup
1 cup fresh raspberries
Directions:
1. 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.
