My favorite restaurant, Nopa, has a brunch dish of fried eggs with the best fried polenta I've ever had. It's so crispy on the outside, and so gooey on the inside. When I fry up leftover polenta, it's nowhere near as crispy or as gooey - just lacklusterly in between. Any ideas what the secret is?
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.