Polenta is one of those Italian dishes that you

When cooking Polenta we (well my wife) always cook a large amount  a) because it's very cheap and  b) we leave the surplus to set and cool and slice it up next day and fry in some olive oil.....mmmmmmmmmmmmm.For a treat try that with some Porccini and Pancetta; you'll think you've died and gone to heaven....

Another way of "recycling" polenta leftovers is to cut them into cubes once the polenta has cooled down. Then the cubs can be boiled for a few seconds in plenty of water with some salt. Once this is done, cover the cubes with melted butter. Add some seasonings according to taste (Aglio e Peperoncino is ideal) and serve immediately with some grated cheese.I also make a "pasticcio di polenta". Put a layer of cooked polenta in an ovenproof dish. Cover with any kind of ragù you may have at home (usually leftovers) and put a generous layer of grated Parmesan cheese on top with some butter cubes and some herbs. Bake in the oven until the cheese and butter melts and a golden crust appears. 

 Here is another recipe to "recycle" polenta.You will need:Leftover polenta which has been allowed to cool down in the fridge overnight. The following day, you slice it.Butter1 kg prawns, shelled and deveinedAbout a handful of fresh mushrooms, thinly sliced1 garlic clove, crushed1 tablespoon of fresh parsley, chopped1 glass of white wine1 litre vegetable stocksalt and freshly ground pepper and nutmeg to taste Line an oven dish which has been previously buttered with the polenta slices Quickly fry the prawns in a bit of butter. Add the mushrooms, garlic and parsley. Add the white wine and the stock and bring it quickly to boiling point.Add the pepper and nutmeg and adjust the salt.Pour the mixture on top of the polenta slices.Put the lot under a hot grill for a few minutes to crisp.Enjoy!

I use quick cook polenta with a stock cube in a flavour to match the rest of the meal, instead of salt, a little more water that normal and finished with a large knob of butter, as an alternitive to mash potato some times. The left overs can always be grilled or fried the next day, as it still seems to set over night.

 Yes, Carole, polenta is a specialty in your area and your recipes very authentic. I loved the photo!Zocco, there is nothing wrong with adding the stock cube, it is an excellent idea. Also, it is great to accompany meat or chicken. I sometimes boil a few small crowns of broccoli until they become tender and then I slowly add polenta to the water stirring at the same time until the polenta cooks and mixes with the broccoli. Once it is cooked, I add some butter and grated cheese. Delicious! This is a recipe that was given to me by some people from Puglia. You can even fry leftovers and they look very nice.My main problem with polenta is that I burnt myself rather badly once trying to prepare it. I will recommend everybody to wear long sleeves, cotton gloves and use a wooden spoon with a very long handle to stir.