Store leftover grits or polenta poured into a baking or roasting pan. You can leave the pan, cut or uncut, covered or uncovered, in the refrigerator for days. Once its contents have hardened, cut them into wedges or squares, drizzle them with oil, and grill or fry them. Serve a big square of panfried polenta topped with garlicky greens, a poached egg, and a heavy grating of Parmesan cheese. If you decide you want to eat grits or polenta soft on a second day, break them into pieces, put them back into a pot, and heat them, adding a little water and whisking vigorously until they become creamy.
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