We used leftover polenta, as recommended, ready by following the instructions about pouring into an oiled pan and ensuring to maintain the thickness at about 1/2 inch, after which refrigerated, additionally as recommended.
After frying, the draining occurred on paper towels set atop a cookie rack which helps to maintain fried meals from getting soggy. As a result of the unique smooth polenta had no cheese, the topping of alternative was CHEESE, and loads of it, and the particular cheese was a hunk of made in Wisconsin Parmesan.
It is a excellent winter consolation meals, and because the temperature right here in Chicago has warmed as much as a balmy 12 levels, we might, because the recipe suggests, make a batch after which serve them a few occasions through the week – this might simply be our winter go-to for a snack after spending time outdoors; for one a part of lunch, maybe with a salad; or for a dinner appetizer, and sure! all of those in the identical week can be simply tremendous! In my goals, I’m consuming this after coming inside from a ski village within the mountains; in actuality, this may be nice to make (and it’s fast and simple!), after coming inside from working errands within the snow.
