If you have polenta left over from making a batch, pour it into a baking pan or tray. Spread out evenly, smooth the top, then refrigerate overnight.
When you're ready for a delicious fried treat, loosen the sides of the polenta, then tip out onto a cutting board.
Heat some oil in a skillet, a few millimeters deep.
Cut polenta to desired shape and size (you can even use a ring or cookie cutter).
Gently lay the pieces in the hot oil and sprinkle with salt.
Let brown for a few minutes, then flip with a spatula.
Remove and drain on a towel before enjoying with any number of toppings or dips.
Try a simple aioli, chevre and roasted tomatoes, crumbled blue cheese, marinara sauce, or maybe this
tomato bacon jam.
