Slice the polenta into 8-12 pieces for 2-3 per person. In a small bowl mix the cinnamon and sugar.
Using a paper towel, dry any excess water on each polenta slice and dust evenly on each side with the cinnamon sugar mixture.
In a non-stick skillet over medium low heat melt the butter and cook each slice on both sides until light golden brown and crisp to your liking.
Top it off with pan drippings or warm maple syrup. I typically serve alongside crisp bacon and some sliced fruit for a filling breakfast.
If making your own polenta, cook per package instructions and pour into a greased 8x8" square dish and allow to cool, then refrigerate for at least 2 hours to harden. Cut into squares and follow instructions above.