Top polenta with any sauce, stew or stir-fry and a sprinkle of cheese.
Try polenta topped with milk, fruit and chopped nuts for breakfast.
For creamier polenta, use 2 cups broth and 2 cups low-fat milk.
For cheesy polenta, stir in 1/4 cup grated parmesan cheese at the end of cooking.
Enjoy leftover polenta: Refrigerate polenta in a cup. When solid, remove and cut into 1/2-inch rounds. In a lightly greased skillet on medium heat, cook slices until golden brown on each side. Serve as a side dish with eggs, greens or any meat, fish or poultry.