Step 1

Polenta should be made a day or more ahead of time. Pour the polenta in a vegetable sprayed small loaf pan. Let it get cold, cover with plastic wrap then put in the refrigerator to firm up.

Step 2

Remove the polenta from the loaf pan onto a cutting board. With a very sharp knife cut into 1/2" slices.

Step 3

Coat the slices first in flour, then moisten with buttermilk letting the excess drain off, then finally coat with panko crumbs gently pressing the crumbs onto the polenta slice.

Step 4

Place the slices on a rack until ready to fry.

Step 5

Preheat oil to 340 F.

Step 6

Gently add several slices to the hot oil. Don't crowd the polenta slices. When they turn a nice golden brown they are done. Remove from the oil and let drain on paper towers. Sprinkle with salt. You will have to do this in several batches to get all of the slices fried.