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leftover polenta

lidi b Jan 29, 2007 09:42 AM

I made a really yummy, cheesy (parmesean), creamy polenta last night to go with balsamic-glazed chicken. I have quite a bit leftover. Anybody have a good recipe for polenta cakes for later in the week? I'd prefer baked to sauteed, but, if I must.....

No deep frying, please.


  1. hotoynoodle Jan 31, 2007 08:46 AM

    i just made some with a spread of red onion marmalade topped with goat cheese. the polenta freezes quite well, btw.

    1. bolivianita Jan 31, 2007 08:05 AM

      Grilling is also a great way to do leftover polenta, topped with some sauteed mushrooms and onions or a veggie ragu.

      1. irodguy Jan 30, 2007 02:22 PM

        No need for deep frying. You can fry them with just a bit of oil and crisp up the outside. If you would rather oven bake you can do the same thing in sheet pan with a bit of oil sprayed on the polenta and bake under high heat.

        1. f
          fornaio Jan 30, 2007 10:22 AM

          I love polenta pan fried for breakfast. An over medium egg over it, and some tomatoes if they are in season, and it is my favorite breakfast.

          1 Reply
          1. re: fornaio
            mrbozo Jan 31, 2007 09:48 AM

            I hear you! Prefer my egg(s) sunnyside though, so the yolk blends in with the polenta. A slice of ham or Italian sausage fried up and served on the side makes for a tasty and filling winter breakfast.

          2. l
            lasiciliana Jan 29, 2007 11:34 AM

            i have yet to try polenta... i know i'm missing out but i just haven't gotten to it yet.
            i'm still in my couscous phase... :o)

            1. l
              lidi b Jan 29, 2007 11:31 AM

              Oh my do the frites sound good. Any thoughts for seasoning, or what to do to make them get crispy? More parmesean on top? A spritz of Olive Oil? Some spices on top?

              1 Reply
              1. re: lidi b
                AmandaEd Jan 29, 2007 11:41 AM

                I bet that a spritz of oo would be perfect. Add some thyme/salt if you wish to go haute, but I think they will crisp up on their own.

              2. AmandaEd Jan 29, 2007 09:52 AM

                101 Cookbooks made frites out of leftover polenta. Chop and bake at 375 until crispy! Mmm.

                1. d
                  Dorothy Jan 29, 2007 09:46 AM

                  It would help if you poured your polenta into a loaf pan and could now turn it out and slice it neatly. But in any case fashion portions from it and either:
                  -- grill it on a non-stick skillet
                  -- layer it with sauce/cheese/meats/veggies and bake it to heat the whole enchillada. Think of it as a sort of lasagne.

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