What do you do with leftover polenta?
 

I am at a loss about what to do with the polenta that is left over. Any ideas?

I bet you could make corn bread out of it. It is cornmeal, after all.

I don't eat polenta very often but decided to google for recipes for leftovers... there are lots of ideas out there. This blog had some fun looking ones. http://suddenlunch.blogspot.ca/2012/...r-polenta.html

My Grandmother made polenta & molded it in a loaf pan.She sliced & fried it for breakfast,served with butter & home made syrup.It's very easily made in a microwave.Don't remember seeing many left overs......maybe because she had 8 children.

I'm with plainpat, and that's the way my grandmother's, mother and I fix it. If any is leftover, I put it in an airtight container and it's breakfast for later in the week, have even frozen it for a couple of weeks. When originally served, it was usually for a supper meal. I believe it's more of a rural meal so many don't know what it is and then haven't a clue what to do with it. My grandfather often ate the leftovers of fried mush, for breakfast, after his morning chores of milking a dozen cows and feeding his livestock.

That is the way my Grandma used it too. Grits for breakfast with extra made to pour into a loaf pan. In those days it was not that hard to purchase coarse ground corn meal or to have your own corn ground. When I was in my teens, my mother frequently complained about the scarcity of decent cornmeal. One grandma gardened, cooked, and preserved food, the other fished, hunted, and sewed. I was fortunate to have spent time with each one, but unfortunately, did not pick up their skills.

Add a little milk and chicken broth to make it soupy when heated and whisked. Add shredded chicken and have the best chicken soup. Temper an egg and add to make it extra rich. This is the chicken soup my kids always wanted when they were sick. I make it from scratch with cornmeal but leftover polenta works great.

You folks are making me hungry. We also put grits and polenta in a loaf pan, chilled it and then dipped in egg and flour and grilled. It was served with butter and syrup.

I think that I must be the only Italian family where my mother never made polenta.