leftover polenta

[lidi b]

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.

Thanks!!

[hotoynoodle]

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

[bolivianita]

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

[irodguy]

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.

[fornaio]

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.

[mrbozo]

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.

[lasiciliana]

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)

[lidi b]

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?

[AmandaEd]

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.

[AmandaEd]

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

[Dorothy]

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.