I recently attended an office dinner party at The Victor Cafe. Everything I ate was delicious. Most memorably the creamy polenta. I've never had polenta that was that good. Does anyone know how I can replicate the recipe at home?
Thanks to its firm consistency, precooked polenta (usually sold in tube form) can be seared, toasted, or even layered and baked like a lasagna. We keep the slices on the thick side so they have a creamy texture when heated through.