Spread your leftover polenta in a large rectangular baking pan until set, then use it in these recipes:
POLENTA PANCAKES (Serves 4 to 6)
Break polenta into large, irregular pieces or cut into squares. In a heavy skillet on medium heat, melt 1 tbsp olive oil buttery spread; add polenta pieces and cook until browned, 3 minutes per side. Meanwhile, combine 1 1/2 cups low-fat plain yogurt with 2 tbsp raw honey. Top each pancake with 1/4 cup berries and 1/4 cup yogurt mixture.
BONUS: Berries are loaded with heart-healthy antioxidants and fiber.
GRILLED POLENTA SQUARES (Serves 4)
Preheat broiler to high. Cut polenta into 8 4-inch squares and brush with olive oil. In a nonstick grill pan, sear squares on medium heat until grill marks appear, 3 to 5 minutes per side. Meanwhile, in a sauté pan, heat 2 tbsp olive oil on medium; add 2 zucchini, thinly sliced, 1 tsp minced marjoram, 1 tsp sea salt and 1/2 tsp fresh ground black pepper and cook until golden, 7 to 8 minutes. With a rubber spatula, fold 1 tbsp minced capers into zucchini mixture. Top squares with zucchini mixture and 5 oz thinly sliced mozzarella and broil for additional 2 to 3 minutes.
BONUS: Zucchini is a good source of vitamin A and folate.