One of the things I enjoy so much about polenta is how the same concoction takes on different textures. Fresh polenta is rich, creamy comfort food at its best. But if you let it set awhile, it gels up in a very easy non-sticky kind of way. Totally lending itself to putting into shapes.
It starts out looking a lot like bird food. Or something we would mix into the horse feed. Completely inedible. But liquid, fats, and time will make it better than merely edible.
It takes shapes so well - I made little individual bundt-shaped servings - great for a dinner party.
I have some Pampered Chef shaped bread loaf pans to try out next and make some slices of star-shaped or flower-shaped slabs of creamy corny goodness...