dd,

At the risk of " high-jacking " this thread, I too like Polenta, but maybe not served the same way as you?
I make it in the traditional way from whatever recipe that looks appealing, but enjoy if fixed as "left-overs" more than the regular way.

I put the polenta in a oblong Tupperware type container in the woods, a metal meatloaf pan at home. Cool overnight and next morning I take the "loaf", and slice into 1/2 " slices and fry in olive oil until crisp on each side. Served topped with a couple of over easy eggs at home or camp, and a side of bacon/sausage or better yet Waldo fillets, you have an excellent alternative too potatoes but with the same good carb benefit ;)