I have been buying the "log" of polenta (sort of like a log of goat cheese, same shape) at Trader Joe's to make polenta parmesan. It slices easily, and the rounds are nice little bases for the sauce and cheese.
Now, I would like to make Flexitarian Table's polenta with corn and roasted tomatoes. How can I adapt the log of polenta to that recipe? Do I boil the polenta? Should I just mash it up?
Any thoughts or suggestions are appreciated.