Crisp Fried Polenta with Oven-Dried Mediterranean Salad

This is a template for a neat main course that is infinitely variable. Polenta, the Italian “grits,” or cornmeal mush,” is cooked ahead, then chilled until firm. At serving time, its sliced into portions, sautéed, and topped with an intensely flavorful mélange (that means mixture) featuring oven-dried vegetables.

I like my polenta with a little texture, so I cook it for a much shorter period than is traditionally called for. For a smoother, traditional polenta, cook it in a double b