Polenta, for me, makes a meal restaurant-worthy. Making a stew? I’ll happily eat it out of a bowl, but if it’s resting on a bed of polenta, I’ll take a pic. Not feeling pasta again? I’ll spoon pesto over polenta with cheese and greens. Fancy dinner accomplished.
My favorite polenta, however, is always what’s leftover. Where meal one is creamy and smooth, meal two (and three and four) can be crispy, chewy, and entirely unrecognizable.