Remember yesterday’s salmon post, where I made the recipe that called for six salmon fillets and I only had two, so I had leftover salsa? So, I was left with salsa and polenta. Now I don’t know about you, but I’ve never been able to get cold polenta to stick together like everyone else seems to be able to. Well, I think I’ve figured it out, or at least a way that works for me.
I began by changing the water/polenta ratio. Normally I use 4 cups of water to 1 cup of polenta to give me a creamy polenta. This time I used only 3 cups of water. Bingo. It was much firmer to begin with and after chilling overnight in the fridge, easily cut into polenta “fingers” like I wanted.
And my second epiphany? The oven. The broiler to be more precise.
I placed my lovely slices of polenta on a baking sheet, lined with foil, and placed them under the broiler. I watched them and flipped them when they were starting to get browned around the edges. I wasn’t looking at the clock since I was staring at my polenta experiment, but I think it was about 4 minutes per side. (But don’t take my word for that – watch them).
So, that’s it peeps. What to do with leftover polenta and leftover salsa.
This will be my entry for Foodie Friday at Designs by Gollum!