Pan Fried

I remember being a young cook and taking the leftover polenta home from work—pressing it diligently into a baking sheet and then cutting into squares to pan fry. Proudly announcing, upon serving the crispy-edged squares to my dinner guests, “This was going to be thrown out.” That self-satisfaction continues to this day when I come up with another way to repurpose leftovers. And with that, I present oatmeal gnocchi. Essentially the same as polenta cakes or panisse, but with oatmeal.