How many of you have made polenta and not eaten it all? Have you then tried to do what all of the trendy magazines tell you to do? Fry it that is. Did it stick in the pan? I'd be surprised if it didn't. Mine always does and I've even tried to deep fry the stuff.
Well these polenta hot cakes may well be the answer to your dreams and you'll even make polenta just to have them.
There isn't a recipe as such. All that you need to do is add 1 egg and enough plain flour to make a dough that you can roll out. If you have lots of polenta then add two eggs. If you have more than that , then all I can say is, 'don't make so much.' A little salt may be needed if the polenta was underseasoned.
When the dough is rolled out to about 1cm thick, cut it into rough squares and fry in vegetable oil until crispy.
I served them in the photo with stracchino cheese and fresh asparagus but the are wonderful with bacon and tomatoes.