I tried frying up some leftover polenta for the first time yesterday.
I had poured the still creamy warm leftovers into a pyrex baking dish
and put in the fridge the day before. I cut it into squares, like
brownies, and fried them in olive oil and butter. I wasn't sure how long
or how hot. They got a nice crispy outer shell and were creamy on the
inside. It took them longer to fry that I expected, and more heat as
well. Served with generous amounts of red sauce dolloped on top. They
were pretty good but I wonder if they could be better. Any suggestions
would be appreciated. I will definitely make polenta again - it's a
great food on a cold winter day!