Creamy herbed polenta is the perfect pairing for roasted meats, offering a pillowy bed to soak up all the pan juices. Make sure to use stone-ground polenta here, as it has more flavor and better texture than the quick-cooking variety — it is worth the extra time it takes to cook. If you have any leftover polenta, chill it. It can be cut into slices and pan-fried in butter or olive oil as a quick side to fried eggs for breakfast.
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Food Network Kitchen | 2024-11-22
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