Slicing Polenta

After the polenta has cooled for 30 minutes or more, use a clean, sharp knife to cut square, rectangular, or triangular wedges about 1 inch/2.5 cm thick. This may be served to accompany a meat as a second course or chilled to be served with jam, fruit butters, or cinnamon and sugar. These wedges may also be grilled or pan-fried in unsalted butter for use as an accompaniment.

There is another lovely and traditional way to cut polenta that makes very even wedges. Once the polenta has cooled for 10 to 15 minutes, take a long strand of white thread (I used strong unwaxed dental floss) in your two hands, pull apart so the thread is taut, and cut the polenta as you would a pie. Face the polenta and first lower your hands to horizontally bisect the polenta. Then walk 90 degrees to the right or left and bisect again so that you have created quarters. Then make eighths and, if you wish, sixteenths. If you prefer to have rectangular wedges, use the thread to make a series of horizontal and then vertical cuts and you will have perfect pieces of polenta to serve immediately or to use later on.