I bought some beautiful corn from a farmstand. I want to make a fried polenta dish topped with roasted tomatoes and goat cheese. I have dinner plans out for tonight and tomorrow night, so I'm planning on making it for Wednesday's dinner.
Since the corn is at its peak right now, can I cook it with the polenta, cool in the pan, and leave in my fridge for frying later? If the answer is yes, how far in advance can I prepare it and cool it? If I did it this afternoon, it would be in there for two days before frying.
Thank you for any advice.