Polenta

Doneness

Done when the outsides are deep golden and crisp while the centres stay soft and creamy. Flip the pieces at the halfway mark so both cut faces crisp evenly. Go by colour and feel, not an internal temperature — the polenta is already cooked, so you're only crisping the surface; pull it when the edges are browned and the shell is firm enough to pick up.

Oil & seasoning

Yes — toss or brush the pieces lightly with oil before cooking; the thin oil coat is what crisps the surface into a golden shell.

Season with: Parmesan-herb: tossed with grated Parmesan, rosemary, and black pepper for crisp savoury rounds., Plain sea salt: just oil and flaky salt, served under a stew or with marinara for dipping., Garlic: garlic powder and a little olive oil, finished with fresh parsley., Cajun: a Cajun or chili spice blend for spiced polenta fries..

Watch out for

• !Use firm tube polenta or polenta you've cooked and chilled until set — loose, freshly stirred polenta is too soft to crisp and will fall apart in the basket.
• !Pat the cut surfaces dry before oiling; surface moisture steams instead of crisping.
• !Keep the pieces in a single layer with space between them so they brown instead of steaming against each other.
• !Flip gently at the halfway mark — the centres stay soft and creamy, so the pieces are fragile until the shell sets.
• !Cut even ½-inch rounds or batons so they crisp at the same rate; thin pieces dry out and thick ones stay pale.