I might be the only one with this problem, but when I make polenta I often end up with leftovers. Somehow it seems it is not worth it to make only a little polenta, so I go ahead and make a lot. And then I look for uses for the leftovers.
The classic thing to do is just to layer the leftover polenta with cheese. Put it in the oven until the cheese is all melted and quickly enjoy.
As you can see I might have been too quick. So quick I only remembered to take a picture when I was done. Here the trick is just to choose cheeses that melt well. I like to use softer cheeses and blue cheese, but it is really up to you: choose what you like.
A newer option is to layer the sliced polenta with kimchi. Is very fusion, which always makes you look very good, but is also very delicious! I added a sunny side up egg on top for creaminess. Looks good, doesn’t it?
I think this is going to go on my regular polenta leftover eating. The spicyness of the kimchi goes great with the sweetness of the polenta and the egg just brings everything together.
And now lets make cake out of polenta!
This recipe has no real measurement. Just adjust amounts based on the texture and your taste. You want a cake batter like texture not too runny, but runny enough that you can spread it around. Spread it in a 1 inch layer and bake it. You will end up with a bread pudding like cake. Dense and rustic. I know wish I had not finished it all because I would love to have a square now!