Using one of those polentas as a base, work up a few toppings. The last polenta bar we served had meatballs in tomato sauce, smoky collard greens, and creamy butternut squash. Let your guests serve themselves and pile on those toppings in any order they like.
If you want to get extra fancy you could offer an assortment of cheeses: mascarpone, Parmesan, Gruyere — and maybe even some nuts on the side.
It's an easy, delicious way to serve a lot of people at a dinner party, and it's also a wonderful way to serve vegans, vegetarians, and omnivores alike. Just provide a range of toppings.
(One note: the polenta in these photos looks a little chunky because this was photographed on its second day out of the pot! It was very creamy and smooth, but after a night in the fridge it will be a little chunky. You can blend it up with milk or cream but the texture will be slightly different than when it is freshly made.)
Cap it off with chewy chocolate cookies for dessert, or brown butter ice cream with roasted fruit. Or maybe sticky toffee cakelets or — if you're not tired of cornmeal by now! — peach and cornmeal upside down cake or lavender polenta coffee cake.
Have you ever done a polenta bar? Any favorite toppings for hot, creamy, luscious polenta?
(Images: Faith Durand)