i had leftover skirt steak and leftover polenta today. i heated the skirt steak in a covered, ceramic vessel in a 350 oven for 20 minutes or so. pretty typical. more fun was slicing the leftover polenta into strips a quarter-inch thick, smothering them top and bottom with evoo and broiling them for 20 minutes or so. i heard this technique on tv. i assume it's pretty common. just never tried it myself. mercy. the gorgonzola polenta came out golden brown, puffed, crispy and mighty tasty.
how do you guys deal with leftover polenta? really anxious to learn new techniques.
thanks in advance.