Whenever I make polenta, risotto or grits, I always find myself with a ton of leftovers for some reason. And once these types of dish cool, they seem to congeal and never are quite as good reheated. But I've found the perfect solution to make the best use of leftovers: I form the leftover risotto, polenta or grits into cakes, which then can be sauteed in a little bit of oil until they form a deliciously crispy crust. They're great eaten on their own, sprinkled with cheese, or served with sauteed vegetables, ratatoille or other saucy dishes.
The next time you have leftovers, try your hand at making grit, polenta or risotto cake and using them to make a main course like Sauteed Chard, Green Beans and Shrimp over Grit Cakes. You'll feel thrifty and industrious knowing you put those leftovers to good use, but the happy people you're feeding will just think you're a genius cook!