I made a creamy polenta with a white sausage ragu- simply fabulous. But I had left over polenta, as I often do… mostly on purpose so that I can pour it into a pan and ‘mold’ it. This allows me to cut it into squares, fry it and smother it with romesco sauce.
Second option is to slice it into french fry sizes and bake them it. My goal is to make two pans- one for me and one for Dave. I recommend if you have any one else in the house, you do the same.
1 cup Greek yogurt
1 tbls sriracha
1/2 tsp garlic powder
squeeze of lemon
Set the oven to 425 degrees. Line a sheet pan with parchment paper.
Slice the molded polenta into fry size, set on the sheet pan. Lightly spritz with oil olive and a pinch of salt.
Bake for 40 minutes. In the meantime, mix together the yogurt, sriracha, garlic powder and lemon juice. Serve together.