Hearty polenta is delicious in all its forms, but we especially love it cut into squares and fried until crunchy and golden. For this easy appetizer or side, you’ll cook the cornmeal until thick and stir in butter and grated Parmigiano-Reggiano cheese, then let the polenta firm up and refrigerate overnight until it’s solid and sliceable. The next day, it takes just minutes to pan-fry the slabs to crispy perfection.

What to eat with fried polenta

These crispy polenta slices are delicious on their own as a snack or canapé, maybe with a squeeze of lemon or sprinkled with more grated cheese and fresh herbs. They’d be a great vehicle for a spread or dipping sauce, too — try a classic marinara, a lemony aioli, or a chunky olive tapenade. Fried polenta can also help add texture to the plate as a side for meatballs, stews, or braises, or even with scrambled or fried eggs at breakfast.

Notes from the Food & Wine Test Kitchen

• This dish doesn’t require much active time, but be sure to account for the time needed to chill and firm up the polenta in the refrigerator — ideally overnight.