Dudes, this pan-fried polenta recipe is good stuff. The typically reliable Alton Brown brings us a good go-to recipe yet again. The method seemed somewhat unorthodox, starting it out on the stovetop and finishing it in the oven, but it worked quite well. The polenta was creamy and delicious!
Grilled on my cast-iron griddle, topped with a sausage and mushroom ragu, and sprinkled with some grated Parmesan... mmmm.