In addition to the entrée serving suggestions given below, you may also top these crispy, golden triangles with Roasted Peppers or a simple dusting of Parmesan and black pepper. Serve as an appetizer, or as an accompaniment to soups, stews, or braised meats. The polenta can be cooked and chilled up to 3 days in advance. Of course, smaller leftover portions of polenta (or grits) can be chilled until set in a smaller vessel and fried as well.

I. PAN-FRIED

Prepare:

Lightly oil a 13 × 9-inch baking dish. Spread the polenta in an even layer in the dish and let cool slightly. Cover and refrigerate until cold and firm, at least 1 ½ hours. When ready to fry, cut the polenta into 3-inch squares, then cut the squares into triangles.

Heat on a griddle or in a large heavy skillet:

Carefully transfer the polenta to the pan, without crowding (cook in batches if necessary), and brown on both sides. Drain on paper towels. Serve topped with:

II. OVEN-FRIED

Cook, chill, and cut the polenta as for version I. Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly brush it and the polenta pieces with:

Carefully transfer the polenta to the baking sheet. Bake until the bottom is browned, about 15 minutes. Turn the polenta pieces and bake until the other side is browned, about 10 minutes more. Serve as for I.