On 3/6/2019 6:07 PM, 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!
>
I like the idea of the red sauce on the fried polenta. Maybe make sure
the sauce has plenty of garlic and basil.

Jill