Taste polenta for bitterness and tenderness, cooking another 30 minutes if necessary. For serving polenta soft, it can be held over hot water for up to 3 hours. Or spread the polenta on an oiled shallow pan, or in a loaf pan, cool, cover, and refrigerate up to 5 days. Spoon pasta sauce over it, or have with fresh ricotta and honey as they do in the mountains of Lombardy. Bake until heated through.
Leftovers are superb grilled, baked or fried.