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.
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.
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)