Fried polenta with cranberry-maple topping

This is excellent, and not just for breakfast. I like to serve it with plain yogurt, and the topping by itself is also great on its own mixed in with plain yogurt.

2 c water
1 c skim milk
1 t honey
2 T margarine, divided
1 c yellow cornmeal
1/2 c walnut halves
1 c fresh or frozen cranberries
1/2 c apple juice
1/4 c maple syrup
2 T grated orange peel
1/4 t ground cinnamon

1. In a medium saucepan over medium heat, bring the water, milk, honey and 1 T of the margarine to a simmer. Slowly whisk in the cornmeal. Reduce the heat to low and cook, stirring constantly with a wooden spoon, for 10 to 15 minutes, or until the mixture is very stiff and thick and pulls away from the sides of the pan.

2. Line an 8" x 4" loaf pan with plastic wrap. Spoon the cornmeal mixture into the pan. Cover and refrigerate for at least 2 hours.

3. About 30 minutes before serving, place the walnuts in a frying pan over medium heat. Toast, stirring frequently, for 3 to 4 minutes, or until the nuts are fragrant. Remove from the pan and set aside.

4. In a small saucepan, mix the cranberries, juice, maple syrup, peel and cinnamon; bring to a boil. Reduce the heat to low and simmer for 10 to 15 minutes, or until the cranberries begin to pop. Stir in the walnuts; keep warm over low heat.

5. Unmold the polenta and cut it into 1/2" slices. In a large non-stick frying pan over medium heat, melt the remaining 1 T margarine. Add the slices; cook, turning once, until golden on both sides. Serve topped with the cranberry mixture.