Yep! While I prefer a creamy polenta for this dish, if you prefer firm polenta that you can cut, you should be making it ahead of time. If you want to make the polenta ahead of time you can either: Pour it into a greased 8x8 pan to cool. When you are ready to reheat, turn the polenta out, cut into desired sizes and pan fry in a bit of butter or oil. If you want to reconstitute the polenta into a creamy, grits-like dish, simply heat it up on the stovetop, adding milk, water or stock as necessary to thin it out as it reheats.