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Flavorful Fridays: More Polenta

May 27, 2011
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So, now that you’ve made the basic polenta and maybe even served it with a Bolognese sauce, what do you do with the extra polenta that didn’t get eaten? You create another polenta dish for your family to enjoy! Marcella Hazan has a recipe that instructs you how to bake the polenta. I plan on following this recipe next time. But, this time, I decided to head in a similar direction my dear cousin Nella takes when cooking polenta. She deep-fries thick blocks of polenta. While I don’t have a deep fryer, I did end up sauteing the polenta in a little olive oil until browned and a slightly crispy coating formed. I made a cayenne pepper marinara sauce to dip the polenta into. The sauce had a quite a bit of kick, but it was good with the polenta.

Directions:

Pour warm polenta into a sheet pan and smooth evenly. Set in refrigerator for at least 20 minutes. Cut into blocks or strips, depending on desired thickness. Heat 2 Tablespoons olive oil over medium high heat, placing cut polenta into pan. Cook until slightly browned. Serve immediately with desired sauces and enjoy.

How do you prefer to eat polenta?

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