Help! We are up to our ears in polenta...
So, last night, I made far far, far too much polenta. I poured the ocean of leftovers into a lasagna pan and now have sheets of it in the fridge. What would you recommend we do with it over the next several days? We are impoverished dieting vegetarians in London, so braised pork ragu or a scrumptious cheese sauce are out of the question. Tomorrow night, I'm going to do a lasagna with some mushrooms and leftover tomato sauce. Any desserts you can think of? Maybe with clementines?
According to the Splendid Table book, a sweet polenta 'casserole' used to be the standard evening fare in the poor parts of northern Italy. There's a more detailed description in the book.
From a microwave cookbook I've made a polenta and berries dish. That recipe cooked the polenta with sugar, and then added a lightly cooked berry mix (leaving a marbled look), and served with a berry puree.
This probably isn't for the orginal poster, but others may use the idea. I spoon beanless chili con carne over polenta and make something similar to open face Tex-Mex tamales.
I am assuming that you mean you'll be making the lasagna with the sheets of polenta - correct? If so, how much more do you have left? Can't be a whole lot more. You can make two lasagnas and freeze one for another time (before baking).
I just don't think I'd do a polenta dessert.
I have successfully frozen polenta in a sheet well wrapped in tin foil. Have used it cut out in rounds for tasty hors d'oevres, served toasted with carmelized onions and roasted tomatoes. Could use lots of other toppings like variety of sauteed mushrooms & olives, roasted eggplant, other roasted veggies. Also used it as a quiche base one time when I was too lazy to make pastry, but you don't eat cheese, so not sure you would eat quiche.