Fried Polenta with Fresh Corn
Marcia Kiesel says the secret to this recipe is stirring the cornmeal vigorously and often while cooking it on the stove and then refrigerating it overnight, until firm; this helps prevent the polenta from sticking to the pan when you fry it. Delicious, Quick Side Dishes
The polenta can be refrigerated in the loaf pan for up to 2 days. The slices can be fried earlier in the day and reheated in a 375° oven for 10 minutes.