I agree about left over polenta being fantastic.

I make single servings all the time (1 cup of water, 4 generous tablespoons of polenta, pinch of salt) and let it go cold just so I can use it to make delicious, crispy polenta chips.

As I have a Philips Airfryer I don't even have to use any oil (although I do often give the cold polenta a brush with a spoon or so of olive oil). You should be able to do the same thing in a very hot oven.

As far as I'm concerned, it's a healthy low fat snack that tastes as indulgent and satisfying as any number of fatty, grease ridden alternatives. Most importantly, my toddler loves 'polenta chippies'.

With some slim eggplants I can make babaganoush using the Airfryer within 20/25 minutes. This goes with the polenta chips beautifully.

Here's a completely fat free version of the polenta chips (really crispy!) and babaganoush I've made.

I thought his thread was going to be about the difficulties of ordering freshly made polenta for one person at a restaurant (sometimes there's a minimum order number for dishes that take time to cook)