Source: Food | The Guardian
Enjoy this 30-minute cheesy polenta for dinner, then chill the excess polenta and get an even quicker meal the next dayI love polenta, but very often forget about it in favour of pasta or rice. However, for those transitional spring evenings, it’s perfect comfort food: warm, filling, and cooks in under two minutes when you buy quick-cook. But the very best thing about making a pan of polenta is that with barely any extra effort, it’ll give you the basis for a meal the next day. Try pouring half of it into a tray – studded with olives, or with extra cheddar stirred through, perhaps – and chill overnight. The next day, cut it into squares, chips, or even star shapes, and fry until crisp – a cook once, eat twice win. Continue reading...