When making polenta, it’s not uncommon to overshoot the quantities, especially in winter when it’s cold outside and you need something to warm your heart and belly. But what to do with the leftovers?
A dish originating from the cucina povera ("poor kitchen" or Italy's tradition of zero waste in the kitchen), polenta is incredibly versatile. Once cooked, it can be adapted to many preparations, both sweet and savory.
Here are some ideas for using leftover polenta.
Fried polenta
The easiest leftover polenta recipe there is. Cut cold, hardened polenta into slices and fry them in piping hot seed oil. Once they’re browned, eat them hot like French fries.
Gnocchi
Turn the polenta into a first course. Prepare polenta gnocchi by blending 12 oz. of cold leftover polenta with 1 large egg yolk, 7 oz. all-purpose flour and 2 Tbsp. Parmigiano. Cook in boiling water as you would gnocchi and season with butter and sage, or with whatever sauce you like.
Gnocchi alla Romana, imitation
With the cold polenta, you can prepare a gnocchi alla romana of sorts. Pour the hot polenta on a pastry board and once it cools, cut out circles with a round pasta-cutter. Place them on a buttered oven dish and dress with a tomato sauce or a fondue of mixed cheeses. Bake in the oven at 400°F for about 10-15 minutes.
Panzerotti
Panzerotti are the perfect finger food for a snack or an aperitivo. Prepare the dough by blending 12 oz. polenta with about 6 oz. all-purpose flour. Roll out the dough using a rolling pin and a little flour and cut out a circle, not too small. The center is then filled according to taste. You can do it with just tomato and mozzarella or with thin slices of cheese and ham. Close the panzerotto, seal well, and fry.
Polenta-balls with herbs
This mouthwatering snack is prepared by blending a plate of polenta taragna, 1 large egg, breadcrumbs, and 1 Tbsp. mixed herbs (rosemary, thyme, sage). Once the dough is ready, form small balls then fry.
Polenta-Pizza
Cold polenta can also be used to prepare an unconventional pizza. Just pour it while still hot into a baking pan and then, when it solidifies, dress it like a classic pizza, with tomato and mozzarella or whatever you want. Cook it in the oven at 400°F for 15-20 minutes.
Baccuta cake
This cake from the region of Le Marche is prepared by mixing the leftover polenta with flour, sugar, and just enough extra-virgin olive oil to form a soft dough. It’s an ancient recipe and there are no specific doses. In general, you should use just enough oil and add sugar according to taste. Then add the raisins and pour the mixture into a baking sheet. Cook in the oven at 350°F for about 25 minutes.
Milk and sugar polenta
This is the best-known recipe in northern Italy for recycling polenta. Cut the cold polenta into cubes and dip them into warm sweetened milk, it makes for a breakfast that will immediately put you in a good mood.
