What we used to do was cook the polenta ahead of time and add our flavors to it (pancetta, parmesa etc). We would then put it into a buttered pie pan to cool. When it came time to serve we would take a slice of polenta and fry it and serve it that.
The other way I have done it was to make a batch of creamy polenta and put that in a baine marie pot covered with plastic in a steam table. When it was time to serve the plate we would do quennels of polenta on the plate. For creamy polenta we would heat up some cream and add some of the polenta to it. I would experiment with the different methods.
Personally I preferred the fried polenta it was very tasty and looked great on the plate.
The other way I have done it was to make a batch of creamy polenta and put that in a baine marie pot covered with plastic in a steam table. When it was time to serve the plate we would do quennels of polenta on the plate. For creamy polenta we would heat up some cream and add some of the polenta to it. I would experiment with the different methods.
Personally I preferred the fried polenta it was very tasty and looked great on the plate.
