Hi SE'ers. I'm looking for suggestions of ways to use polenta and methods of preparation.
Polenta was not something I ate growing up and have only recently begun to purchase and use it in my cooking. I was turned onto the stuff by eating at Fogo de Chao, which leads me to my secondary question, how do they make it so awesome??
It has that nice brown crisp around the edges and the melted parmesan ontop. I originally thought they must sear it at high heat on a cast iron with butter then top with the cheese, but I tried this at home and ended up with soggy polenta that stuck to my pan. Now I'm thinking maybe they broil it for a few minutes. Anyone have any ideas? Either way, what is your favorite use of polenta?