On 2019-03-06 6:57 p.m., Leonard Blaisdell wrote:
> In article >, tert in seattle
> > wrote:
>
>> 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!
>
> Sure. Serve them fried for breakfast with Log Cabin Syrup. I do that
> with cornmeal mush. A couple of eggs on the side doesn't hurt either.
>
>

That works with grits too.