OK, so what do you do with that leftover polenta? That is of course, if any is left over. One of my favorite ways to serve it is grilled.Now, I realize that many of you probably know far more about polenta than I do. But I am assuming that I’m not the only person on the planet who is not familiar with it. I’ll proceed as if you are me.
However, if you are familiar with polenta (in any form) please do share some suggestions with us!
Linda’s Note: In case you missed it, check on my post Creamy Pumpkin Polenta for instructions on how to make this. By the way, if you choose, you don’t have to make pumpkin flavored polenta, you can simply cook your cornmeal and whatever seasonings you like in it. The principle is the same and regardless of the variety, this is an ideal food for long-term storage.
It was hard for me to leave some polenta and not gobble it all up myself, but I wanted to have another post for you.
- Take the leftovers and refrigerate until chilled and firm.
When you’re ready to serve it, simply flip it onto a cutting board. It will hold its shape.
I slice mine in about half inch thickness.
I like to cook mine in butter, but some recipes call for olive oil. You can use whatever you like. Polenta is very forgiving.
Cook it on low so it doesn’t scorch. Gently turn it when it has a nice crust on one side. Don’t keep flipping it or it will fall apart.
When it’s nice and crispy on both sides, plate and serve.
Linda’s Note: When prepared this way, pumpkin polenta becomes a ‘two-fer’. You get two distinctly different meals from one pot of ingredients. What could be easier?
- Last night I took some rye crisp and spread a little cream cheese on top of it. then I added a slice of chilled polenta and gave it a sprinkle of garlic salt. What a nice and nutritious snack!