Crispy Lemon-Pepper Parmesan Polenta is a delightful side dish

My Fall Supper Series continues this week with Crispy Lemon-Pepper Parmesan Polenta, a perfect side dish for rich, savory dishes like short ribs, chicken cacciatore and brisket. These lovely golden triangles bring contrast, brightness and the kind of texture that keeps you reaching for another bite. I confess, I have never been a porridge kind of girl. I just don't care for the grainy mouthfeel of oatmeal, grits or cereal mush. So when Tony first introduced me to Italian polenta during our restaurant days at Sarello's, my reaction was, "No, thank you." But he encouraged me to try it, and I'll never forget my surprise when I tasted his crispy version. Instead of a pile of thick mush, Tony's polenta arrived as a perfect wedge of golden-brown deliciousness. The crust shattered beneath my fork, revealing a lusciously soft and creamy center. The contrast was fantastic, and I was hooked. For this recipe, I use ordinary yellow cornmeal, available in almost any grocery stor