Crisp Arugula-Polenta Cakes

Charlie serves these crisp polenta cakes with the Beef Tenderloin with Yellowfoot Mushrooms, but they will go with almost any ragout.

The polenta should be made a day ahead to let it firm up, then cut out and sautéed or baked again when needed. Once it has set and you want soft creamy polenta again, reheat it with enough hot water to thin to the desired consistency;