I never seem to be able to get 'hard' polenta to work. After cooking the polenta according to the directions and then chilling it (at least two hours, and I've tried overnight) and cutting it into rounds, the rounds just kinda melt and ooze in the pan (or on the grill or in the broiler). If there's a way to get crisp, browned rounds, I can't seem to get it. What's the secret? Breading? Cutting back on the amount of water to make the polenta? Lowering the heat? Help!