Originally Posted by
dchristiva
I buy it in bulk and simply make what I need at any given time. "Leftover" polenta is one of the worst things in the world, so I prefer to only make what's likely to be eaten at one sitting.
You may be missing one of the more appealing approaches to "leftover" polenta. Pack it in a greased loaf pan. Chill well, and it will turn out as a loaf. Slice and saute in a little olive oil, then top with a Ragu or Italian sauce of your choice.