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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.


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    Dorothy RE: lidi b 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.

    1. AmandaEd RE: lidi b Jan 29, 2007 09:52 AM

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

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        lidi b RE: 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 RE: lidi b 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.

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          lasiciliana RE: lidi b 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)

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            fornaio RE: lidi b 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 RE: fornaio 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. irodguy RE: lidi b 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. bolivianita RE: lidi b 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. hotoynoodle RE: lidi b 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.

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