Polenta

I love polenta so does my family. It is so easy to make and has endless possibilities on how to serve it. It makes a great side dish with anything from eggs to fish to all kinds of meats, stews, and braises. It also makes a great main dish and can be made a couple days before. I usually serve it as a side dish to whatever stew, meat, or braise I am doing.
If I make it ahead of time, I will pour it into a 9x13x2 baking dish and allow it to cool, cover refrigerate and place in the refrigerator. When ready to use, I flip it out on a cutting board and cut it into squares. I heat some olive oil or avocado oil in a pan and sprinkle with some freshly grated parmesan, place the square in the oil and get it lightly crisp and then turn over. Serve this with homemade tomato sauce and more cheese or braised meats or vegetables. I like using polenta instead of grits. I saute the shrimp with garlic, peppers and onions and serve it on top of hot polenta. ****if making the polenta and it becomes to thick, add small amounts (about 2 Tablespoons to 1/4 cup) boiling water and stir to your desired consistency.