Polenta & Eggs

Polenta & Eggs

We made a big batch of butternut squash polenta with sausages and onion, adding an extra cup of grated squash to the polenta as it cooked. While this made for a delicious flavored polenta, there was quite a bit left over.

The great thing about polenta is that it hardens as it cools, so we spread it into a class refrigerator dish and put it in the fridge. Next morning, I cut it into rectangles and sauteed it up beside my egg as it cooked in olive oil. A sprinkling of freshly ground pepper topped off a delicious breakfast!

What do you do with your leftover polenta?

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